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Warm Homemade Hummus With Roasted Root Vegetables and Crumbled French Goat Cheese

Making hummus from scratch can be a little frustrating because of the chickpea skins, which can leave the hummus a little chunkier than what we’re used to in store-bought brands. Some people even go as far as manually peeling the chickpeas before pureeing them! Warm chickpeas, however, purée easier and result in a smooth texture — no peeling required. A warm roasted vegetable medley and creamy goat cheese add color and flavor — and plenty of nutrition — to this already healthy snack.


  • 1 cup dried chickpeas, soaked overnight, drained, and rinsed

  • 1 tsp. sea salt, divided

  • 1 large garlic clove

  • ¼ cup freshly squeezed lemon juice (about 2 lemons)

  • ¼ cup tahini

  • ¼ cup extra virgin olive oil

  • 1 tsp. ground cumin

For the Vegetables and Assembly:

  • ½ pound parsnips (2 medium), peeled and cut into ½” cubes

  • ½ pound carrots (2 medium), peeled and cut into ½” cubes

  • 1 Tbsp. extra virgin olive oil, plus more to serve

  • 1 tsp. cumin seeds

  • 1 tsp. black mustard seeds

  • ¼ tsp. sea salt

  • Freshly ground black pepper, to taste

  • 3 oz. crumbled French goat cheese log

  • Chopped fresh herbs (cilantro, parsley or dill), to serve

  • Pita chips, to serve

Note: Mustard seeds may be hard to find. If you can’t locate them at your store, leave them out.


1. Place the chickpeas in a medium pot and add ½ tsp. salt and enough water to cover by about two inches. Cover, bring to a boil, reduce the heat to low, and simmer with the lid ajar until the chickpeas are soft and creamy, 40 to 60 minutes.

2. Meanwhile, preheat the oven to 400 degrees Fahrenheit.

3. On a baking sheet, toss the parsnips and carrots with the oil, cumin and mustard seeds, salt, and pepper. Toss to coat evenly. Spread into a single layer and roast for about 20 minutes, tossing once halfway through cooking, until the vegetables are golden brown. Set aside.

4. Reserve 1 cup of the chickpea cooking water and drain the chickpeas. Transfer the hot chickpeas to a food processor and add the garlic, lemon juice, tahini, oil, cumin, and the remaining ½ tsp.of salt. Puree until completely smooth, about 2 minutes, scraping down the sides of the food processor as needed. If a thinner consistency is desired, blend in a bit of the reserved cooking water. Taste and adjust seasonings if needed.

5. To serve, divide the hummus among two serving dishes and make a well in the center using the back of a Tbsp. Top with the roasted vegetables, French goat cheese, herbs, and a drizzle of oil. Serve with pita chips. (Leftover hummus may be refrigerated in an airtight container for up to five days.)

This recipe was created by Alexandra Shytsman of <a target=”blank” href=””>The New Baguette for Goat Cheeses of France._

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