Name: Roasted Vegetable & Mushroom Hummus Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 cup hummus (store-bought or homemade); 1 cup mushrooms (cremini, shiitake, or portobello), sliced; 1 zucchini, chopped; 1 bell pepper, chopped; 1/2 red onion, sliced; 1/2 cup cherry tomatoes; 2 tbsp olive oil; 2 garlic cloves, minced; 1 tbsp lemon juice; Salt, to taste; Black pepper, to taste; 1/2 tsp paprika or cumin (optional); Fresh parsley or mint, for garnish

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The Roasted Vegetable & Mushroom Hummus Bowl is one of my favorite go-to meals when I want something nourishing, colorful, and bursting with flavor. Creamy hummus forms the base, topped with caramelized roasted veggies and savory mushrooms. It’s a perfect balance of warm, cool, creamy, and crunchy—and it just so happens to be vegan, too.

Why You’ll Love This Recipe

I love how customizable and satisfying this bowl is. It’s packed with plant-based protein and fiber, thanks to the hummus and vegetables. I can use whatever seasonal veggies I have on hand, and the umami-rich mushrooms bring a depth that makes this dish hearty and filling. Whether I serve it warm or room temperature, it always feels like a wholesome, restaurant-worthy meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Hummus (store-bought or homemade)
Mushrooms (cremini, shiitake, or portobello)
Zucchini
Bell peppers
Red onion
Cherry tomatoes
Olive oil
Garlic cloves
Lemon juice
Salt
Black pepper
Paprika or cumin (optional, for seasoning)
Fresh herbs (parsley or mint, for garnish)

Directions

I start by preheating the oven to 425°F (220°C).
I chop the zucchini, peppers, onions, and mushrooms, then toss them in olive oil, salt, pepper, and any spices I like.
I spread them on a baking sheet and roast for 20–25 minutes, tossing halfway through, until everything is golden and tender.
While the veggies roast, I spread a generous layer of hummus into the base of my bowl or plate.
Once the vegetables are ready, I pile them on top of the hummus, along with the roasted mushrooms and cherry tomatoes.
I finish with a drizzle of olive oil, a squeeze of lemon juice, and some fresh herbs for brightness.
I sometimes serve it with warm pita, grain like quinoa, or a side of greens to make it more filling.

Servings and timing

This recipe serves 2 as a main or 4 as a side. It takes about 10 minutes to prep and 25 minutes to roast—ready in under 40 minutes.

Variations

I’ve added roasted sweet potatoes or carrots for extra sweetness and color.
A drizzle of tahini or balsamic glaze takes the flavor up a notch.
When I want more texture, I sprinkle on toasted pine nuts or crispy chickpeas.
I also like adding olives or pickled onions for a briny bite.

storage/reheating

I store the roasted veggies and mushrooms separately from the hummus in airtight containers. They keep well in the fridge for up to 4 days. To reheat, I warm the veggies in the oven or skillet, then assemble the bowl fresh. I avoid microwaving the hummus—it’s best served cool or at room temperature.

FAQs

Can I use any type of mushroom?

Yes. I often use cremini or portobello, but shiitake or oyster mushrooms work well too. They all bring that rich umami flavor.

Do I have to roast the veggies?

Roasting brings out the best flavor, but if I’m short on time, I sauté everything in a skillet—it’s still delicious.

Can I make this ahead?

Absolutely. I roast the vegetables ahead of time and assemble the bowl when I’m ready to eat. It’s perfect for meal prep.

Is this dish good served cold?

Yes. I’ve eaten it cold and room temperature, and it’s still really tasty—especially on hot days.

What can I serve it with?

I love it with warm pita, couscous, quinoa, or even over a bed of greens for a lighter option.

Conclusion

The Roasted Vegetable & Mushroom Hummus Bowl is a flavorful, filling dish that proves healthy food doesn’t have to be boring. I love how easy it is to throw together with what I have on hand, and the combination of creamy hummus with roasted, spiced veggies keeps me coming back for more. It’s nourishing, versatile, and always satisfying.