Save The smell of roasting winter vegetables fills the whole house with this warmth that makes you want to put on chunky socks and stay inside. I first threw this together during that bleak February week when I had three butternut squashes from my CSA box and zero inspiration.
My sister was visiting when I first served this for dinner. She kept hovering around the kitchen asking what smelled so good, and when we sat down to eat she actually went quiet for a full minute which never happens.
Ingredients
- Butternut squash: The natural sweetness here is crucial so do not skimp on the roasting time until you see those golden edges
- Sweet potatoes: These add creamy texture that balances the slightly more firm squash
- Red bell peppers: They become almost jammy in the oven which brings this bright sweetness against the earthy beans
- Butter beans: So much creamier than chickpeas and they blend into the most velvety hummus you have ever tasted
- Tahini: Get the good stuff from the Middle Eastern aisle because cheap tahini can taste bitter and ruin everything
- Mixed seeds: The crunch here is non-negotiable and toasting them wakes up flavors you did not know existed
Instructions
- Get the oven going:
- Preheat to 200°C (400°F) and grab your largest baking sheet because you want everything in one layer without crowding.
- Prep your vegetables:
- Toss the cubed squash sweet potatoes and sliced bell peppers with olive oil salt and pepper until every piece is glistening.
- Roast until golden:
- Spread on the baking sheet and roast for 30 to 35 minutes flipping halfway until everything has these beautiful browned spots.
- Make the hummus:
- While vegetables roast blend the butter beans tahini lemon juice garlic olive oil cumin salt and pepper until completely smooth adding water one tablespoon at a time until it reaches that dreamy consistency.
- Toast your seeds:
- Throw the mixed seeds in a dry skillet over medium heat for 2 to 3 minutes stirring constantly until they smell nutty and start popping.
- Bring it together:
- Spread a thick layer of hummus on each plate pile the roasted vegetables on top and scatter with toasted seeds fresh parsley and that dusting of smoked paprika if you want it.
Save This became my go-to for friend dinners because everyone thinks it is so fancy but I am barely doing any active work. Last winter I served it six times and nobody complained about repeats.
Make It Your Own
Sometimes I roast red onions or carrots along with the vegetables when I want even more color on the plate. You could also add a can of chickpeas to the roasting pan for extra protein.
What To Serve With It
Crusty bread is perfect for swiping up any leftover hummus. A crisp white wine like Sauvignon Blanc cuts through the richness and a simple green salad with lemon vinaigrette keeps things fresh.
Storage and Meal Prep
The roasted vegetables and hummus both store beautifully for 3 to 4 days in the fridge but keep them in separate containers. Reheat the vegetables at 180°C for about 10 minutes to recrisp the edges.
- Toast fresh seeds right before serving because they lose their crunch overnight
- Add fresh herbs at the last minute so they stay vibrant and do not wilt
- The hummus actually tastes better on day two so consider making it ahead
Save There is something so satisfying about eating this while the winter wind rattles the windows and you are all warm inside.
Common Recipe Questions
- → Can I prepare the components ahead?
Yes, roast the vegetables and make the hummus up to 2 days in advance. Store them separately in airtight containers in the refrigerator. Toast the seeds fresh before serving to maintain their crunch.
- → What vegetables work well in this dish?
Butternut squash and sweet potatoes are ideal for their natural sweetness and creamy texture when roasted. You can also add carrots, parsnips, or red onions for extra depth of flavor.
- → How do I achieve the smoothest hummus consistency?
Blend the butter beans thoroughly, adding the water gradually while the food processor runs. The warm vegetables help create a creamier texture, and letting the hummus rest for 15 minutes before serving improves the consistency.
- → Can I use chickpeas instead of butter beans?
Absolutely. Chickpeas make an excellent substitute and will create a more traditional hummus flavor profile. The cooking time and preparation method remain exactly the same.
- → What's the best way to toast the seeds?
Place the mixed seeds in a dry skillet over medium heat, stirring frequently for 2–3 minutes until fragrant and lightly golden. Watch closely as they can burn quickly. Let them cool completely before sprinkling over the salad.
- → Is this suitable for meal prep?
This dish meal preps beautifully. Portion the hummus and roasted vegetables into separate containers, and store the toasted seeds in a small bag or jar. Reheat the vegetables slightly before assembling for the best texture.