Home » Roasted Vegetables with Hummus Dip (Easy Appetizer)

Roasted Vegetables with Hummus Dip (Easy Appetizer)

This appetizer is so beautiful and simple. I call it the disappearing dip because everytime I make Roasted Vegetables with Hummus Dip it disappears! Toss bell peppers, onion, and cherry tomatoes in lemon and olive oil roast until caramelized then toss with fresh basil, layer all this over a thick layer of your favorite hummus and serve with pita chips.

roasted vegetables and hummus dip surrounded by pita chops on a white platter gray background

This is a great recipe! The perfect addition to any party with a colorful array of roasted vegetables over creamy hummus. I love hummus, I love roasted vegetables, and I love myself a good ol dip! Sadly I am not able to eat dairy like I used to. However this dip has zero dairy unless you wanted to crumble feta over the top which I believe would be Ah-mazing! I have zero regrets digging right into this dip! It is perfect with celery and carrot sticks or served with pita chips or pretzels. This tasty dip comes together easily and can be made ahead of time. I usually use my favorite brand of store-bought hummus, although if you have time you can make your own! This vegetable hummus recipe is also a great way to use up odds and ends of vegetables in your refrigerator.

ingredients for roasted vegetables and hummus dip on a rectangle shaped wood cutting board
  • red pepper
  • green pepper
  • yellow pepper
  • red onion
  • cherry tomatoes
  • lemon, juiced
  • olive oil
  • salt and fresh ground black pepper
  • fresh basil
  • pre made hummus
raw vegetables on a baking sheet with a red and white striped towel underneath
  1. Preheat oven to 400 degrees. Wash, core, and slice peppers into thin strips. Cut red onion into thin strips. Wash cherry tomatoes. Toss prepared vegetables in olive oil and a squeeze of lemon, about 1 teaspoon lemon juice. Spread veggies in single layer over a large baking sheet. Sprinkle with teaspoon salt and pepper. You could throw a couple garlic gloves on the pan as well if you like that sort of thing! Tip: If you don’t a lemon, use red wine vinegar, basically need a splash of acid to brighten the flavors.
roasted peppers, onions and tomatoes on baking sheet with a red and white striped towel in the background

2. Roasting the vegetables for 30 minutes. Until there isn’t any liquid on the baking sheet and the vegetables are starting to caramelize. You may want to open the oven after 15 minutes and move the vegetables around to ensure even roasting. Remove pan from oven and allow veggies to cool before assembling the dip.

hummus spread in the middle of square white platter that is sitting on a red and white striped towel

3. Spread one 10 once container of your favorite plain hummus in the bottom of a shallow dish or in the middle of a platter as in the photo above. If you like to make your own hummus, awesome use that otherwise really any plain creamy smooth hummus will do!

spatula with roasted vegetables on it is spreading them over the hummus on a square white platter. pan with roasted vegetables in in the upper left hand corner of the photo

4. Spoon cooled roasted vegetables over the top of the hummus. Do not be afraid to pile them high making sure to cover all the hummus. You can prepare the appetizer up till this point the day before serving. Cover tightly with plastic wrap and refrigerate. Before serving allow to come to room temperature.

hand in the lower right hand corner of the photo is putting pita chips on the square white platter around the roasted vegetable hummus dip

Look at this beautiful hummus platter, it is one of my favorite dishes for so many reasons. It’s so easy to cater it to your tastes, if you want to change up the vegetables you can, make it spicy by adding jalapeno pepper or red chili pepper flakes. Leftover hummus dip is perfect spread on a veggie burger or used in a sandwich wrap.

hand holding a pita chips with roasted vegetable hummus dip on it.  the platter of dip is in the background

I love to serve Roasted Vegetable Hummus with pretzel crisp, naan bread cut into bite sized pieces, or pita crisps.  Really it goes great with just about any cracker. Celery and carrot sticks are also perfect served along side this dip.

  1. What is the best way to store the leftovers? If you have any leftovers, store them in an airtight container. They are perfect spread on a vegetable or turkey burger, used as the base in a veggie wrap. Or just haul them out for a snack with celery and carrot sticks.
  2. Could I use different flavor of hummus? You can definitely use what ever is your favorite. I have used the roasted red pepper hummus and roasted garlic. They both were perfect.
  3. Do you ever add additional toppings such as cheese? I have sprinkled feta over the top. Toasted pine nuts are also a delicious addition. Another maybe surprising topper is pomegranate seeds, they add the perfect pop of acidic sweet flavor!
roasted vegetables and hummus dip surrounded by pita chops on a white platter gray background

Roasted Vegetables with Hummus Dip (Easy Appetizer)

Oven roasted peppers, onions, sweet cherry tomatoes, tossed with fresh basil served over a platter of creamy hummus. Serve with veggie platter and pita chips and you have a disappearing appetizer!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, dip, Snack
Cuisine Mediterranean
Servings 6
Calories 118 kcal


  • platter for serving dip surrounded by pita chips
  • 1 sheet pan for roasting vegetables


  • 10 ounces hummus
  • 1/2 red pepper cleaned cored and sliced thin
  • 1/2 green pepper cleaned cored and sliced thin
  • 1/2 cup red onion cleaned cored and sliced thin
  • 2 cups cherry tomatoes
  • 1/2 lemon juiced
  • 1 tablespoon olive oil
  • 1 tsp salt
  • 1 tsp fresh ground black pepper
  • 1 tablespoon fresh basil chopped


  • Preheat oven to 400 degrees.
  • Toss peppers, onion, and tomatoes with lemon juice, and olive oil, spread out on a baking sheet and sprinkle with salt and pepper
  • Bake at 400 degrees for 20 minutes or until vegetables caramelize, and there is no watery juices on the pan. Feel free to open your oven and toss the vegi’s around a bit, once or twice while roasting. Remove from oven and toss with fresh chopped basil and let cool.
  • Spread container of hummus in the middle of a shallow platter, cover with roasted vegetables.
  • Serve with pita chips, pita bread slices, pretzel crisps, celery and carrot sticks.


TIP: Buy 2 containers of hummus, double the roasted vegetables and divide, after you use one container of hummus clean it out and put the other half of the roasted vegetables in it. Store this neatly stacked in your fridge for your next unexpected guests!


Calories: 118kcalCarbohydrates: 11gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 573mgPotassium: 266mgFiber: 4gSugar: 2gVitamin A: 316IUVitamin C: 25mgCalcium: 31mgIron: 2mg
Keyword green Onion, hummus, roasted, tomato, vegetables, vegetarian
Tried this recipe?Mention @eat2gather or tag #eat2gather!

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    1. Well, I can’t take the credit for the idea. It came from the kitchen of my gal Big D! Thank goodness for foodie friends! Oh it’s so fabulous ; )

  1. So very, very good!! My first taste of this luverly dish was at Cafe Orchid in Chicago, Il. Thank the Turkish for this one!!!