Description
A vibrant and nutritious Roasted Vegetable Hummus Platter featuring an assortment of oven-roasted chickpeas and colorful vegetables served on a creamy hummus base. Finished with a sweet and tangy balsamic glaze, toasted pine nuts, pomegranate seeds, and fresh herbs, this platter is a delightful and healthy feast perfect for sharing.
Ingredients
Scale
Roasted Chickpeas
- 15 oz Chickpeas, drained and rinsed
- 2 tablespoons Olive Oil (for roasting)
- 1/2 teaspoon Salt (to taste)
- 1/4 teaspoon Black Pepper (to taste)
Roasted Vegetables
- 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 large Sweet Potato, cubed
- 1 bunch Baby Red or Purple Potatoes, halved or quartered
- 2 tablespoons Olive Oil (for roasting)
- 1/2 teaspoon Salt (to taste)
- 1/4 teaspoon Black Pepper (to taste)
- 1/4 teaspoon Cayenne Pepper (optional)
Balsamic Glaze
- 2 tablespoons Olive Oil
- 1 tablespoon Balsamic Vinegar
- 2 teaspoons Maple Syrup or Honey
- 1 pinch Salt
Assembly and Garnish
- 1 large container Hummus (creamy base)
- 1/3 cup Pomegranate Seeds
- 1/3 cup Pine Nuts, toasted
- Fresh Mint, large handful, chopped
- Fresh Parsley, large handful, chopped
Instructions
- Preparation: Gather and prepare all ingredients by rinsing chickpeas and cutting the vegetables as specified. Preheat your oven to 375°F (190°C).
- Roast Chickpeas: Line a baking sheet with parchment paper. Spread the chickpeas in a single layer. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 30-40 minutes, stirring and tossing the chickpeas halfway through to ensure even crisping.
- Roast Vegetables: While the chickpeas roast, prepare the vegetables by peeling, cutting, and chopping them as directed. On a separate parchment-lined baking sheet, spread the carrots, beets, fennels, onion, sweet potato, and baby potatoes. Drizzle with 2 tablespoons olive oil, sprinkle 1/2 teaspoon salt, 1/4 teaspoon black pepper, and optional 1/4 teaspoon cayenne pepper. Toss to coat evenly. Roast for 45-60 minutes in the oven, turning occasionally to promote even cooking and caramelization.
- Prepare Balsamic Glaze: In a small bowl or measuring cup, whisk together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 2 teaspoons maple syrup or honey, and a pinch of salt until well combined and glossy.
- Assemble the Platter: On a large serving board or platter, spread the container of creamy hummus evenly to form a base layer. Arrange the roasted vegetables on top of the hummus, then scatter the roasted chickpeas over the veggies. Garnish with pomegranate seeds, toasted pine nuts, and freshly chopped mint and parsley for color and freshness. Drizzle the prepared balsamic glaze over the assembled platter right before serving to add a tangy and sweet finish.
Notes
- Roasting times may vary depending on the size and thickness of the vegetables; check for tenderness and caramelization.
- For a spicier kick, feel free to add more cayenne pepper or sprinkle smoked paprika on the vegetables.
- Use fresh herbs to enhance flavor and add vibrant color to the platter.
- To toast pine nuts, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant and golden, stirring frequently to avoid burning.
- This platter can be served as a main dish for a light meal or as an impressive appetizer for gatherings.
