There’s something magical about the combination of perfectly roasted root vegetables and the velvety goodness of pumpkin hummus. This recipe transforms your ordinary roasted veggies into a cozy, flavorful experience that’s perfect for any occasion.

Why You’ll Love Roasted Root Veggies with Pumpkin Hummus

Irresistible Flavors: The medley of carrots, parsnips, turnips, potatoes, and sweet potatoes, seasoned with your favorite curry mix, creates a symphony of flavors. Each bite is a delightful blend of sweetness and earthiness.
Comfort in Every Bite: Roasting vegetables brings out their natural sweetness and adds a caramelized touch. Paired with the creamy pumpkin hummus, it’s like a warm hug on a plate – comforting, hearty, and oh-so-satisfying.
Versatile and Easy: Whether you’re planning a family dinner, a cozy date night, or a weekend brunch, this dish fits the bill. It’s versatile enough to complement any meal and simple to prepare, even for kitchen beginners.
Nutrient-Packed Goodness: Root vegetables are rich in vitamins and fiber, making this dish not only delicious but also nutritious. The pumpkin hummus adds an extra layer of health benefits, thanks to its wholesome ingredients.
Perfect for Fall Vibes: Embrace the fall season with the warm hues of roasted veggies and the pumpkin-infused hummus. It’s a dish that captures the essence of autumn, making it a delightful addition to your seasonal recipes.

What You Need To Make Roasted Root Veggies with Pumpkin Hummus

Measuring Cups/Spoons
Mixing Bowls
Baking Sheet
Food Processor

Ingredients You Need To Make Roasted Root Veggies with Pumpkin Hummus

Ingredients for Roasted Veggies

Carrots, parsnips, turnips, potatoes, sweet potatoes
Your favorite curry mix seasoning
Olive oil
Kosher salt
Black pepper

Ingredients for Pumpkin Hummus

Garbanzo beans
Pumpkin puree
Small garlic clove
Kosher salt
Tahini
Olive oil
Pumpkin pie seasoning
Yellow curry powder
Optional toppings: olive oil and pepita seeds

How To Make Roasted Root Veggies with Pumpkin Hummus

Preheat your oven to 400 degrees.
Cube all the veggies to a similar size, approximately 1 inch.
Place the veggies on a baking sheet, drizzle with olive oil, and toss to coat.
Sprinkle with your favorite curry mix seasoning, kosher salt, and black pepper. Toss to combine.
Roast the veggies in the oven for 25-30 minutes, or until they turn slightly golden brown and become tender.
In a food processor, combine all the hummus ingredients.
Blend until the mixture is smooth and creamy.
Serve the Roasted Root Veggies alongside the Pumpkin Hummus.
Drizzle with a touch of olive oil and sprinkle with pepita seeds for added flavor and texture.

Commonly Asked Questions

Can I customize the curry mix seasoning in the roasted veggies?

Absolutely! Feel free to experiment with your favorite seasonings or adjust the curry mix to suit your taste preferences.

Can I make the pumpkin hummus ahead of time?

Yes, you can prepare the hummus in advance and refrigerate it. Just give it a good stir before serving.

What can I serve with this dish?

This recipe pairs well with grilled chicken, roasted meats, or as a standalone appetizer. It’s a versatile dish that complements various main courses.

Can I use different root vegetables?

Certainly! You can mix and match root vegetables based on what’s available or your personal favorites.

Roasted Root Veggies with Pumpkin Hummus

I love Roasted Veggies but adding this Pumpkin Hummus takes it to another level of coziness.

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: Roasted Root Veggies with Pumpkin Hummus

Prep Time: 25

Cook Time: 30

Servings: people

Calories: 593kcal

Equipment

Measuring cups/spoons
mixing bowls
Baking Sheet
Food Processor

Ingredients

Roasted Veggies

2 cups carrots peeled and cubed
2 cups parsnips peeled and cubed
2 cups turnips cubed
2 cups potatoes cubed
2 cups sweet potatoes peeled and cubed
2 tsp your favorite curry mix seasoning
2 tbsp olive oil
2 tsp kosher salt
1 tsp black pepper

Pumpkin Hummus

16 oz garbanzo beans
1 cup pumpkin puree
1 small garlic clove
1 tsp kosher salt
½ cup tahini
¾ cup olive oil
½ tsp pumpkin pie seasoning
½ tsp yellow curry powder
Optional Toppings: olive oil and pepita seeds

Instructions

Roasting the Veggies

Preheat your oven to 400 degrees.
Cube all the veggies to a similar size, approximately 1 inch.
Place the veggies on a baking sheet, drizzle with olive oil, and toss to coat.
Sprinkle with your favorite curry mix seasoning, kosher salt, and black pepper. Toss to combine.
Roast the veggies in the oven for 25-30 minutes, or until they turn slightly golden brown and become tender.

Making the Pumpkin Hummus

In a food processor, combine all the hummus ingredients.
Blend until the mixture is smooth and creamy.
Serve the Roasted Root Veggies alongside the Pumpkin Hummus.
Drizzle with a touch of olive oil and sprinkle with pepita seeds for added flavor and texture.

Nutrition

Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

Roasted Root Veggies with Pumpkin Hummus is like a warm hug on a plate. Perfectly roasted carrots, parsnips, turnips, potatoes, and sweet potatoes combined with pumpkin hummus results in creamy, dreamy goodness. It’s that cozy, flavorful dish that turns a simple veggie roast into something special. Easy to make, hard to resist.