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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.

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)

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

Find it online: https://thefamilycooking.com/hummus-potato-salad-with-roasted-vegetables/