Dinner

Veggie and Hummus Bowl – Nourishing & Colorful Recipe

Byrami Hayes February 6, 2026February 6, 2026

Introduction

This Veggie and Hummus Bowl is a nourishing and colorful dish that celebrates fresh roasted vegetables paired with creamy hummus. It’s easy to prepare and perfect for a healthy lunch or light dinner.

A round bowl filled with a colorful arrangement of roasted vegetables and creamy hummus at the center. The middle layer is smooth, light beige hummus with a swirl of golden olive oil and sprinkled green herbs on top. Around the hummus are six sections of vegetables: bright red roasted cherry tomatoes with a slightly wrinkled texture at the top, orange roasted baby carrots with green herbs on the right, dark purple roasted beet cubes with a glossy finish and green herbs below the carrots, yellow roasted bell pepper chunks with some browning on the left side, green grilled zucchini slices with light charring above the bell peppers, all placed neatly in sections around the bowl. The bowl rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cherry tomatoes
1 cup baby carrots, peeled
1 cup zucchini, sliced
1 cup yellow bell pepper, diced
1 cup beets, peeled and cubed
1 cup baby potatoes, diced
1/2 cup cooked chickpeas
2 tbsp olive oil
1 tsp paprika
1/2 tsp cumin
Salt and pepper, to taste
1 1/2 cups hummus (store-bought or homemade)
1 tbsp fresh parsley, finely chopped
1 tsp lemon juice

Instructions

Step 1: Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
Step 2: Arrange all vegetables and chickpeas on the tray in separate sections.
Step 3: Drizzle olive oil evenly over the vegetables and chickpeas. Season with paprika, cumin, salt, and pepper, then toss gently to coat.
Step 4: Roast for 25–30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
Step 5: Spread the hummus in the center of a large serving bowl.
Step 6: Arrange the roasted vegetables and chickpeas around the hummus for a vibrant, colorful presentation.
Step 7: Drizzle lemon juice over the top and garnish with fresh parsley.
Step 8: Serve warm or at room temperature.

Tips & Variations

Swap out any vegetables you prefer or have on hand, such as sweet potatoes or asparagus, for variety.
For extra flavor, add a sprinkle of smoked paprika or a dash of chili flakes before roasting.
Use homemade hummus or your favorite store-bought brand to customize the taste.
Add toasted nuts or seeds on top for an added crunch and nutrition boost.

Storage

Store any leftover roasted vegetables and hummus separately in airtight containers in the refrigerator for up to 3 days. Reheat the vegetables gently in the oven or microwave before serving, and bring hummus to room temperature for the best flavor.

How to Serve

A bowl filled with six colorful layers is shown on a white marbled texture. In the center, a swirl of creamy beige hummus with a small pool of olive oil and sprinkled green herbs sits as the middle layer. Surrounding the hummus, starting from the top left and moving clockwise, there are deep purple cubes of roasted beets, orange and yellow roasted bell pepper pieces, golden brown grilled zucchini chunks, finely chopped dark green kale, light golden roasted potato cubes, and shiny red roasted cherry tomatoes, all topped with small bits of green herbs. The bowl is white, and the colors are vibrant and warm, with a mix of smooth, soft, and slightly charred textures photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan and gluten-free?

Yes, this dish is naturally vegan and gluten-free when using gluten-free hummus. Always check labels if using store-bought hummus to ensure no gluten-containing ingredients.

Can I prepare the roasted vegetables ahead of time?

Absolutely. Roast the vegetables a day in advance and store them in the fridge. Assemble the bowl with fresh hummus just before serving for the best texture and flavor.