Roasted Vegetable and Hummus Tartines



For the Hummus

1 can chickpeas, rinsed and drained

2 cloves garlic

1/3 cup tahini, plus 3 tablespoons

1/3 cup olive oil, plus 2 tablespoons

1/3 cup water

juice of 1/2 lemon

1 teaspoon sea salt

1/2 teaspoon paprika

pinch of freshly cracked pepper

For the roasted vegetables

1 red pepper, sliced

1 yellow pepper, sliced

1/2 red onion, sliced

1012 cremini mushrooms, cut in halves

3 tablespoons extra -virgin olive oil

2 tablespoons balsamic vinegar

1/2 teaspoon sea salt

Pinch of black pepper

4 slices whole wheat, multigrain or sourdough bread

1/2 cup crumbled feta cheese


An easy and nutritious tartine, topped with the creamiest homemade hummus, roasted vegetables and tangy feta.


  1. In a food processor or high-speed blender, add the chickpeas, garlic, tahini, olive oil, lemon, salt, paprika and pepper. Process until smooth, about 3 minutes. Set aside in a bowl.
  2. Preheat your oven at 400 F. Place the vegetables on a baking sheet and drizzle with the olive oil, balsamic vinegar, salt and pepper. Roast in the oven for 12 minutes (alternatively, bake the vegetables and broil for the last minute) stirring halfway through.
  3. Toast the bread and top with 2 tablespoons of hummus, 2 or 3 tablespoons of roasted vegetables and a sprinkle of feta. Enjoy!