Save The first time I made this salad, it was supposed to be a quick side dish for a winter dinner party. Everyone ended up hovering around the serving platter, forks in hand, completely ignoring the main I'd spent hours on. Now it's become my go-to when I want something that feels indulgent but still nourishing.
I remember bringing this to a potluck last January, watching skeptical faces light up at the first bite. My friend Sarah, who claims to hate salad, went back for thirds and demanded the recipe right there at the table. There's something about warm roasted vegetables over cool, creamy hummus that just works.
Ingredients
- 1 medium butternut squash, peeled and cubed: The sweetness of squash when roasted is the foundation here, and peeling it might seem tedious but the texture is worth the effort
- 2 medium sweet potatoes, peeled and cubed: These add an extra layer of sweetness and color, plus they hold up beautifully during roasting
- 2 red bell peppers, seeded and sliced: They get almost jammy in the oven and provide this gorgeous bright contrast against the orange vegetables
- 2 tablespoons olive oil: This helps the vegetables caramelize and develop those crispy edges we all want
- Salt and pepper: Dont be shy here, roasted vegetables can handle a generous seasoning
- 1 can (400 g) butter beans, drained and rinsed: These make the silkiest hummus, though chickpeas work if that's what you have
- 2 tablespoons tahini: The nutty, earthy flavor is essential for that authentic hummus taste
- 2 tablespoons lemon juice: Fresh is absolutely necessary here, nothing else gives that bright pop
- 1 clove garlic, crushed: One clove is perfect, anything more might overpower the delicate bean flavor
- 3 tablespoons extra-virgin olive oil: Use your best oil here since the flavor really comes through
- 1/2 teaspoon ground cumin: This adds warmth without making it taste like curry, but adjust to your taste
- 2–3 tablespoons water: The secret to perfectly creamy hummus without adding more oil
- 3 tablespoons mixed seeds: Pumpkin, sunflower, and sesame add the most wonderful crunch and nuttiness
- 2 tablespoons fresh parsley, chopped: The fresh herb element cuts through all the richness and makes it taste alive
- 1 teaspoon smoked paprika: Totally optional but that little smoky kick on top is magic
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) and position a rack in the middle
- Prep the vegetables:
- Toss the squash, sweet potatoes, and bell peppers on a baking sheet with olive oil, salt, and pepper until everything's evenly coated
- Roast until golden:
- Spread the vegetables in a single layer and roast for 30–35 minutes, turning them halfway through so they develop color on all sides
- Make the hummus:
- While vegetables roast, blend butter beans, tahini, lemon juice, garlic, olive oil, cumin, salt, and pepper until smooth, adding water gradually to reach your desired consistency
- Toast the seeds:
- In a dry skillet over medium heat, toast mixed seeds for 2–3 minutes until fragrant and lightly golden, shaking the pan frequently so they don't burn
- Assemble and serve:
- Spread butter bean hummus on plates or a platter, top with warm roasted vegetables, then sprinkle with toasted seeds, parsley, and smoked paprika
Save This salad has become my answer to people who think vegetarian food is boring or unsatisfying. There's something about the contrast of temperatures and textures that makes it feel like a special occasion meal, even on a random Tuesday night.
Making It Your Own
I've roasted red onions and carrots alongside the squash when that's what my CSA box delivered, and the sweetness becomes even more complex. Sometimes I add a sprinkle of za'atar instead of smoked paprika for a different kind of warmth.
Serving Suggestions
While this stands perfectly on its own, warm naan or crusty sourdough never hurt anyone. I've also served it over quinoa for extra protein, or added crumbled feta on top for those who eat dairy.
Make-Ahead Wisdom
The vegetables reheat surprisingly well in a warm oven, and the hummus actually tastes better after the flavors have had time to marry. I often roast extra vegetables on Sunday to make this a five-minute dinner during busy weeks.
- Keep the seeds separate until serving or they'll lose their crunch
- The parsley is best added fresh but you can chop it ahead and store it in a small container
- Leftovers, if you have any, make an incredible lunch the next day
Save Hope this brings as much warmth to your table as it has to mine. There's something deeply satisfying about eating with your hands, scooping up roasted vegetables with creamy hummus and warm bread.
Recipe Guide
- → Can I make this salad ahead?
Yes. Roast vegetables and prepare hummus up to 2 days in advance. Store separately and assemble when ready to serve, adding toasted seeds just before eating.
- → What can I substitute for butter beans?
Chickpeas work beautifully as a substitute, creating a classic hummus flavor. Cannellini or navy beans also provide excellent creaminess.
- → Is this suitable for meal prep?
Absolutely. Portion roasted vegetables and hummus into separate containers. Reheat vegetables slightly or enjoy at room temperature. Add fresh toppings when serving.
- → How do I achieve the crispiest roasted vegetables?
Spread vegetables in a single layer without overcrowding the baking tray. This allows proper air circulation and even roasting. Flip halfway through cooking.
- → Can I add protein to this dish?
Grilled halloumi, roasted chickpeas, or pan-seared tofu complement the flavors well. For non-vegetarians, leftover roasted chicken or lamb work nicely.