Hummus Cups with Roasted Vegetable Sticks
Creamy chickpea hummus served in individual cups alongside vibrant roasted vegetable sticks for a refreshing, interactive appetizer ideal for gatherings. This mediterranean-inspired vegetarian (vegetarian) ready in about 35 minutes blends (15 oz), drained and rinsed chickpeas, tahini, lemon juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz), drained and rinsed chickpeas
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 clove, minced garlic
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 3 tbsp water
- 1 medium, cut into 1/4-inch sticks zucchini
- 1, cut into 1/4-inch sticks red bell pepper
- 1 tbsp olive oil
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss zucchini and bell pepper sticks with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated. Arrange in a single layer on a baking sheet and roast for 15-18 minutes until tender and slightly caramelized, flipping halfway through.
- Step 2: In a food processor, combine drained chickpeas, tahini, lemon juice, minced garlic, cumin, and 1/4 tsp salt. Process for 1 minute, then gradually add 3 tbsp water while processing until smooth and creamy, scraping down the sides as needed.
- Step 3: Divide the hummus evenly among 4 small cups or ramekins. Top each with a small pile of roasted vegetable sticks and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hummus Cups with Roasted Vegetable Sticks take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Hummus Cups with Roasted Vegetable Sticks?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Hummus Cups with Roasted Vegetable Sticks?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Hummus Cups with Roasted Vegetable Sticks for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Hummus Cups with Roasted Vegetable Sticks vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
