Hummus Potato Salad with Roasted Vegetables

Why You’ll Love This Recipe

This recipe is the perfect marriage of comfort and nutrition. The hummus brings a creamy texture with the added bonus of plant-based protein and fiber, while the roasted vegetables add depth, sweetness, and a satisfying char. It’s dairy-free, vegan-friendly, and full of bold Mediterranean-inspired flavor. Whether served warm or cold, it’s a versatile and crowd-pleasing addition to your table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Baby or Yukon gold potatoes
• Olive oil
• Salt
• Black pepper
• Red bell pepper
• Zucchini
• Red onion
• Cherry tomatoes
• Garlic (optional)
• Hummus (store-bought or homemade)
• Lemon juice
• Fresh parsley or cilantro (optional for garnish)

Directions

1. Preheat your oven to 425°F (220°C).
2. Wash and cube the potatoes. Toss them with olive oil, salt, and pepper, then spread on a baking sheet.
3. Cut the vegetables (bell pepper, zucchini, onion) into bite-sized pieces. Toss with oil, salt, and pepper, and place on a separate baking sheet.
4. Roast the potatoes for 30–35 minutes, or until golden and crispy, and roast the vegetables for 20–25 minutes, until tender and slightly caramelized.
5. In a large bowl, combine hummus with lemon juice (and minced garlic if using). Stir until smooth and slightly thinned—add a tablespoon of water if needed.
6. Once the potatoes and vegetables are slightly cooled, toss them together in a large bowl.
7. Drizzle the hummus dressing over the mixture and stir gently to coat evenly.
8. Garnish with chopped parsley or cilantro, and serve warm, at room temperature, or chilled.

Servings and timing

This recipe serves 4–6 people as a side dish or light main.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

• Use sweet potatoes for a richer, slightly sweet flavor.
• Add roasted chickpeas for extra crunch and protein.
• Mix in baby spinach or arugula for a fresh, green twist.
• Stir in olives or sun-dried tomatoes for a briny, umami-rich finish.
• Add smoked paprika or cumin to the hummus for an extra layer of spice.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
This salad tastes great cold, but if you prefer it warm, gently reheat in a skillet over medium-low heat until just heated through. Avoid microwaving, as it may alter the texture of the vegetables and hummus dressing.

FAQs

Can I use store-bought hummus?

Yes, store-bought hummus works perfectly. Choose a classic or garlic-flavored variety for best results.

Is this recipe vegan?

Yes, as long as your hummus is vegan (most are), the entire dish is plant-based.

Can I use other vegetables?

Absolutely. Roasted carrots, eggplant, mushrooms, or green beans would all be great additions or substitutions.

What kind of potatoes are best?

Waxy potatoes like Yukon Gold or red potatoes hold their shape well when roasted and tossed, making them ideal for this salad.

Can I make this dish ahead of time?

Yes. You can roast the potatoes and vegetables and prepare the hummus dressing ahead of time. Combine just before serving for the best texture.

How can I make the dressing thinner?

Add a little water or more lemon juice to the hummus to reach your desired consistency.

Is this salad served hot or cold?

It can be served either way. Warm brings out the richness, while cold makes it refreshing and great for meal prep or picnics.

Can I add protein to make it a full meal?

Yes. Add grilled tofu, tempeh, or a scoop of cooked quinoa to make it more filling.

How long does it keep in the fridge?

It stays fresh in the refrigerator for up to 4 days. The flavors often deepen after a day.

What does sumac or za’atar taste like with this dish?

Both sumac and za’atar add bright, tangy, and earthy notes. Sprinkling either over the top can elevate the flavor beautifully.

Conclusion

Hummus Potato Salad with Roasted Vegetables is a wholesome and vibrant dish that offers something different from the usual potato salad. The combination of roasted veggies, creamy hummus, and hearty potatoes delivers on both flavor and nutrition. Whether you’re eating plant-based or just looking for a new way to enjoy your veggies, this salad is a flavorful, filling, and flexible addition to any meal.

Hummus Potato Salad with Roasted Vegetables

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Hummus Potato Salad with Roasted Vegetables is a hearty, plant-based dish combining crispy roasted potatoes, tender vegetables, and a creamy lemon-hummus dressing. Packed with Mediterranean flavors, it’s a vibrant and nutritious alternative to traditional potato salad.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4–6 servings
• Category: Side Dish
• Method: Roasted
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

• 2 pounds baby or Yukon gold potatoes, cubed
• 2 tablespoons olive oil
• Salt to taste
• Black pepper to taste
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 red onion, chopped
• 1 cup cherry tomatoes, halved
• 1 clove garlic, minced (optional)
• 3/4 cup hummus (store-bought or homemade)
• 2 tablespoons lemon juice
• 1 tablespoon water (optional, to thin dressing)
• 2 tablespoons fresh parsley or cilantro, chopped (optional for garnish)

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Instructions

1. Preheat oven to 425°F (220°C).
2. Wash and cube the potatoes. Toss with olive oil, salt, and pepper, then spread on a baking sheet.
3. Chop the red bell pepper, zucchini, and red onion. Toss with olive oil, salt, and pepper and spread on a separate baking sheet.
4. Roast the potatoes for 30–35 minutes and the vegetables for 20–25 minutes until golden and tender.
5. In a bowl, mix hummus, lemon juice, and garlic (if using). Add a little water to thin the dressing if needed. Stir until smooth.
6. Once roasted items are slightly cooled, combine them in a large bowl.
7. Drizzle with the hummus dressing and toss gently to coat.
8. Garnish with fresh parsley or cilantro. Serve warm, at room temperature, or chilled.

Notes

• Use sweet potatoes for a richer flavor twist.
• Roasted chickpeas add crunch and extra protein.
• Sprinkle with za’atar or sumac for added flavor depth.
• Can be made ahead—combine just before serving for best texture.
• Best served warm or at room temperature, but also great chilled.

Nutrition

• Serving Size: 1 cup
• Calories: 260
• Sugar: 4g
• Sodium: 280mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 0mg