Recipe: Smoky Roasted Vegetable Hummus Bowl

updated Feb 3, 2020
Smoky Roasted Vegetable Hummus Bowl
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(Image credit: Lauren Volo)

This is one of those recipes that originated as an off-the-cuff concept while speedily scanning the grocery store aisles a mere hour before dinner. I see hummus, we’ve got veggies at home, I’ll grab some pita. The hummus bowls — basically a pile of juicy roasted veggies over creamy hummus — were so well-received that they now regularly appear on our meal planning list. This smoky, tangy edition is the version I love most.

(Image credit: Lauren Volo)

Take Advantage of the Shortcuts

This meal starts with purchased hummus, so buy the version you love best. Roast whatever vegetables you have on hand with a generous sprinkle of smoked paprika until they are tender on the inside and crispy at the edges. (Broccoli, cauliflower, and sweet red onion are a nice mix.) Hit the veggies with a squeeze of lime before adding them to the bowls. Top with parsley to keep everything feeling fresh and vibrant.

This is one dish where you’ll want to make more than you need. The leftovers are perfect for a packed lunch!

Smoky Roasted Vegetable Hummus Bowl

Serves 4

Nutritional Info


  • 2 medium heads

    broccoli, cut into 2-inch florets

  • 1 medium head

    cauliflower, cut into 2-inch florets

  • 2

    medium red onions, thickly sliced

  • 2 teaspoons

    smoked paprika

  • 1/2 teaspoon


  • 2 tablespoons

    olive oil

  • 1/2

    medium lime, cut into 2 wedges

  • 2 cups


  • 1/4 cup

    fresh parsley leaves, coarsely chopped

  • Toast or toasted pita, for serving (optional)


  1. Arrange 2 racks to divide the oven into thirds and heat to 400°F.

  2. Divide the broccoli, cauliflower, and red onion between 2 rimmed baking sheets. Sprinkle the smoked paprika and salt over all the vegetables, drizzle with the oil, and toss to evenly distribute.

  3. Spread into an even layer and roast until the vegetables are tender and browning at the edges, stirring halfway through, about 40 minutes total. Remove from the oven and squeeze a lime wedge over each baking sheet.

  4. Divide the hummus among 4 shallow bowls. Top each with an equal portion of the roasted vegetables, and garnish with the parsley. Serve with toast or toasted pita, if desired.

Recipe Notes

Pita option: Upgrade the toast for serving with crispy garlic pita toasts.

Storage: The leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 5 days.

(Image credit: Lauren Volo)