Save The first time I made this salad was during a particularly bleak February when my kitchen felt like the only warm place in the world. Something about roasting vegetables until they're sweet and caramelized, then spreading them over the most velvety hummus you've ever tasted, just feels like giving yourself a proper hug. I've since served it at dinner parties where people literally scraped their plates clean, and it's become my go-to when I want something that looks impressive but barely requires any actual effort.
Last winter, my sister came over complaining she was sick of endless stews and heavy comfort food. I put this down in front of her, and she went quiet for about five minutes straight—which is basically a standing ovation in our family. Now she requests it every time she visits, and I've learned to double the hummus portion because she'll eat half of it straight from the food processor before I even assemble anything.
Ingredients
- Butternut squash: Pick one that feels heavy for its size—those dense, sweet cubes become the backbone of the whole dish
- Sweet potatoes: They add this natural sweetness that balances beautifully against the creamy, savory hummus
- Red bell peppers: When roasted, they develop this smoky depth that you honestly can't get any other way
- Butter beans: More velvety than chickpeas, they create the silkiest hummus you've ever experienced
- Tahini: Don't skip this—it's what transforms ordinary beans into something extraordinary
- Mixed seeds: Toasting them right before serving makes all the difference between adequate and absolutely essential
Instructions
- Roast the vegetables:
- Toss your squash, sweet potatoes, and bell peppers with olive oil and seasoning until everything's coated, then spread them on a baking tray and let the oven work its magic for about 30 minutes until they're golden and tender throughout.
- Make the hummus:
- While those vegetables roast, buzz together butter beans, tahini, lemon juice, garlic, olive oil, and cumin in your food processor, adding water a tablespoon at a time until you reach this impossibly smooth consistency that'll make you wonder why you ever bought hummus from a store.
- Toast the seeds:
- Heat a dry skillet over medium heat and toss in your mixed seeds, shaking the pan constantly for 2–3 minutes until they're fragrant and turning golden—that smell alone will tell you when they're done.
- Assemble your masterpiece:
- Spread that gorgeous hummus across your plates like you're painting a canvas, pile on the roasted vegetables while they're still warm, and finish with a shower of toasted seeds, fresh parsley, and just enough smoked paprika to make everything look ridiculously inviting.
Save This salad has become my signature contribution to friend gatherings, potlucks, and those nights when I want dinner to feel special without actually doing much special. Something about the vibrant colors and layers of flavor makes people think you spent hours, even though the oven did most of the work.
Make It Your Own
I've found that roasting red onions alongside the vegetables adds this subtle sweetness that people can never quite identify but absolutely love. Sometimes I'll throw in some carrots or parsnips if that's what's lurking in my crisper drawer, and honestly, the recipe forgives all of it.
Serving Suggestions
While this salad is perfectly satisfying on its own, I sometimes serve it with warm pita bread for scooping up every last bit of hummus. A crisp white wine cuts through the richness beautifully, and if I'm feeling fancy, I'll add a dollop of Greek yogurt on top.
Storage and Meal Prep
The hummus keeps beautifully in the fridge for up to five days, and the roasted vegetables reheat like a dream. I often make extra of both, because having these components ready means I can throw together an impressive lunch in about three minutes flat.
- Store the hummus and vegetables separately to maintain the best texture
- Revive leftover roasted vegetables with 5–10 minutes in a hot oven
- The seeds can be toasted in advance and kept in an airtight container for up to a week
Save There's something deeply satisfying about a recipe that's this nourishing while still feeling like a treat. This salad has seen me through countless busy weeknights and hungry guests, and I hope it becomes just as reliable in your kitchen.
Recipe Questions & Answers
- → Can I make this ahead of time?
Yes, roast the vegetables and prepare the hummus up to 2 days in advance. Store them separately in airtight containers in the refrigerator. Toast the seeds just before serving to maintain their crunch. Reheat vegetables gently at 180°C for 10-15 minutes if preferred, though they're also excellent at room temperature.
- → What can I substitute for butter beans?
Chickpeas work beautifully as an alternative, creating a more traditional hummus flavor profile. Cannellini beans also provide excellent creaminess with a milder taste. For a nut-free version, increase the tahini slightly and add a tablespoon of Greek yogurt for extra richness.
- → How do I adjust the roasting time?
Cut your vegetables into uniform 2-3 cm pieces for even cooking. If using smaller cubes, check after 20 minutes. For larger pieces, extend roasting time to 40 minutes. The vegetables are done when fork-tender and lightly caramelized at the edges.
- → Can I add other vegetables?
Absolutely. Roasted carrots, parsnips, or red onions complement the existing vegetables wonderfully. Consider adding Brussels sprouts halved for extra nutrition. Avoid watery vegetables like zucchini as they can make the salad soggy.
- → Is this suitable for freezing?
The hummus freezes well for up to 3 months. Thaw overnight in the refrigerator and stir well before serving. However, roasted vegetables lose texture when frozen, so it's best to prepare them fresh. The entire assembled salad is best enjoyed within 2-3 days.