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Roasted Veggie Salad with Carrot Hummus

I love making this salad. It is colourful and can be made with whatever roast-able vegetables you have in your fridge. With the pop of the herb leaves added at the end and presented on a large platter, it looks stunning and extremely tantalising.

This salad is great as part of a larger meal but is also hearty enough to eat on its own.

Bonus: you’ll also have extra hummus that you can enjoy for a few days after.

What you need:


  • 1 can of chickpeas, drained

  • 1/3 cup olive oil

  • 1 carrot, roughly chopped into rounds

  • 1 clove garlic

  • 1 tbs tahini

  • 1 tsp cumin seeds

  • Juice of 1 large lemon

  • Salt to taste

Roasted Veggies:

  • 1 red capsicum

  • 1 green capsicum

  • 2 medium zucchinis

  • 1 red onion

  • 1 brown onion

  • 2 carrots

  • (You can really use anything here. Whatever vegetable you have in your fridge that roasts well would be perfect for this dish)

  • Olive oil for drizzling

  • Salt and pepper to taste

  • 1 tbs cumin seeds


  • Extra olive oil for drizzling

  • Dukkah

  • Salt and pepper to taste

  • Fresh coriander leaves

  • Fresh mint leaves

  • Fresh basil leaves


  1. Prepare the veggies for roasting first. Cut all of your veggies into medium sized wedges and arrange on a single layer on a baking tray. Drizzle with olive oil, season with salt and pepper and sprinkle with cumin seeds.

  2. Roast in a 180 deg C oven for 30-40 minutes or until tender and skins wrinkled.

  3. Meanwhile, prepare the hummus by placing all the ingredients into a food processor. Process until almost smooth. Add a little more olive oil if the mixture is too thick.

  4. Arrange 7 or 8 heaped tablespoons of the hummus on a large serving platter, by making a layer almost to the edges of the platter.

  5. Remove the roasted veggies from the oven and arrange on top of the hummus.

  6. Drizzle with extra olive oil and season with more ground black pepper. Sprinkle over with dukkah and herb leaves.

  7. Serve immediately and enjoy.

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