Roasted Vegetable Hummus Platter

Holy s*** you guys. This roasted vegetable hummus platter has got me shook up. IT’S SO GOOD!!!!!

And it looks so good too. The pictures don’t so this dish justice, honestly.

And this roasted veggie hummus platter is so wholesome and nutrient-dense and really, the best side dish like ever. Or maybe even main dish, if you count the hummus and roasted chickpeas as your protein. I certainly won’t stop you.

Okay, so maybe this isn’t the quickest side dish to make. Because there’s the slicing and the chopping and the roasting and the plating and the garnishing.

But. All the steps are simple. And not thatttt time-consuming. AND. 10000000% worth it.

Lemme break this hummus platter down for you then.

Here are the dish components that are piled onto your serving board:

• a layer of creamy hummus, spread directly onto the board (I used my favorite store-bought hummus, but you can use homemade hummus, if you’re feeling reallllly ambitious)

• tender, charred, succulent olive-oil-roasted root vegetables

• crispy, roasted chickpeas

• juicy pomegranate seeds, toasted pine nuts, lotsaaa chopped mint and parsley

• an olive oil, balsamic, maple glaze

I mean, does this sound like the tastiest vegetable dish or the tastiest vegetable dish!!!!

If you recall, the last savory recipe I posted on the blog, this herby eggplant couscous, had fresh mint in it as well.

What can I say. I’ve become a fiend of mint in my savory dishes as of late. Yes, mint has a very distinct and strong flavor and you can’t miss it. But it’s a delicious, shouldn’t-be-missed flavor, in my opinion.

If you think it looks like there’s a lot of mint on this hummus platter, I’ll have you know that I added even more mint to my own serving. I can’t get enough of the mint, people.

And the parsley. I love a generous helping of fresh parsley in my food as well.

And no cilantro. You won’t find any cilantro in these roasted veggies. You could always add it, if you really want to go all out on the herbs. But, not my thing, cilantro.

There are some dishes that I cannot seem to practice self-control around. This kale salad is one of them. This toasted farro is another. And this roasted vegetable hummus platter is a third.

When I say it’s addictive, I mean I’m obsessed. Hooked. Dependent. And keep coming back for more.

And I think you may develop a dependency on this roasted vegetable hummus board too.

I mean, how could you not. The rich, creamy hummus. The tender, tasty roasted vegetables. The crunchy, meaty chickpeas. The fresh mint and parsley. The tangy and sweet pomegranate seeds. The toasted pine nuts. The balsamic, honey glaze.

You’re bound to go weak around this dish.

Roasted Vegetable Hummus Platter

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Yield: 8-10 servings

1 15 oz. can chickpeas, drained and rinsed
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
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1 large carrot, peeled and cut into thin sticks
2 large beets, peeled and cubed
2 fennels, cut into wedges
1 large onion, sliced into rings
1 sweet potato, cubed
1 bunch (about 10) baby red or purple potatoes, halved or quartered
6-8 tablespoons olive oil
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/4 teaspoon cayenne pepper, optional
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1 large container hummus
1/3 cup pomegranate seeds
1/3 cup pine nuts, toasted
Large handful fresh mint, chopped
Large handful fresh parsley, chopped
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2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 teaspoons maple syrup/honey
Pinch of salt

1. Preheat oven to 375 F. Line a baking sheet with parchment paper. Spread chickpeas onto sheet in single layer and toss with the olive oil, salt, and pepper. Roast till crunchy, 30-40 minutes, tossing halfway through.

2. Meanwhile, cut the vegetables according to instructions. Line a large baking sheet with parchment paper (or 2 if necessary) and spread the vegetables in a single layer on the sheet. Toss with the olive oil, salt, pepper, and cayenne and roast until tender and golden brown, 45-60 minutes (once chickpeas leave oven, raise oven temp. to 425 F till veggies finish roasting).

3. Prepare pomegranate seeds, pine nuts, and herbs. In a measuring cup, whisk together the olive oil, balsamic vinegar, maple syrup/honey, and salt.

3. Spread hummus onto surface of a medium serving board (round works well too, a board with ridges to contain the glaze is best). Top with the roasted vegetables, then the roasted chickpeas. Garnish with the pomegranate seeds, pine nuts, and herbs. Drizzle with the balsamic glaze. Serve.