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Hummus Potato Salad with roasted eggplant, zucchini, bell pepper and onion.
Hummus Potato Salad is such an amazing comfort food! It’s great as a main dish, or as a side with grilled goodies, or whatever you’re eating. My Hummus Potato Salad is a lovely, healthy twist on regular potato salad with creamy, garlicky hummus dressing, instead of mayo. I know, it’s not the prettiest food, but trust me, the taste of it will make up for the ugly look! 😉
What happens if you combine two classic favorites?
MAGIC!
Listen, if you are like me and love both potatoes and hummus, this recipe is an absolute MUST TRY for you too! The creamy hummus melts into the potato cubes, and the baked veggies give an extra flavor and texture boost to the whole salad.
It’s also very simple to make, especially if you always have some hummus in your fridge (as all good people do). Or if you don’t, just prepare it quickly in your food processor, flavoring it however you like. Use chili, cumin, caramelized onions, or fresh herbs to spice to your taste.
Then you chop the veggies, sprinkle them with a bit of salt and pepper, and bake until slightly charred. You can also drizzle the veggies with some olive oil, if you prefer.
In this version I went with late summer vegetables, but you could totally switch things up and use other veggies here. Try mushrooms, cabbage, kale, carrots, tomatoes, asparagus, green beans, broccoli, beetroot, or pumpkin, these are all super delicious baked. Or for an even quicker version, use raw veggies, canned beans, capers, artichokes, or pre-roasted bell peppers.
Meanwhile cook the potatoes, drain them, then while still warm mix everything together. I added some sliced olives, a handful of basil and a scoop of vegan pesto at the end, but of course these are all totally optional too. You can serve the salad warm or cold, it’s delicious both way.
Easy peasy, isn’t it?
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
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Hummus Potato Salad w/ Roasted Vegetables
- Total Time: 1 hour 20 minutes
- Yield: 2 1x
Ingredients
500 g/1.1 lbs potatoes
1 red bell pepper
2 small zucchinis
1 red onion
1 eggplant
2/3 cup of sliced black olives
salt, pepper
for the hummus sauce:
1 cup of cooked chickpeas
2 cloves of garlic
1 lemon, juice
2 tbsp tahini
salt, pepper
to serve:
handful of chopped fresh basil
2 tbsp vegan pesto
Instructions
- Cut bell pepper, zucchinis, onion, and eggplant into smaller cubes. Place on a baking tray in a single layer, sprinkle with salt and pepper, and bake at 200°C/400ºF for about 50 minutes, until veggies are slightly charred.
- Meanwhile prepare hummus sauce. Add ingredients with about 2/3 cup of water to a food processor or blender, and process until nice and creamy.
- Scrub potatoes and cut into bite-size pieces. Add to a large pot with salted water, and cook until potatoes are done, about 15-25 minutes, depending on your potatoes. Drain well and add to a salad bowl.
- Add roasted veggies, olives, and hummus sauce to the potatoes while still warm and mix to combine. Serve immediately or chilled, topped with pesto and basil. Enjoy!
- Prep Time: 10 mins
- Cook Time: 1 hour 10 mins
looks great, can’t wait to try it
oops! 1.1 lb of potatoes
Let me know, how you like it, David! 😉
Delicious! I too love to use hummus to make salad dressings 🙂
Thanks, Angie! Hummus really just makes everything better, right? 😉
I love the idea of the houmous sauce. With all the veggies, this dish must be delicious. I love how it looks too.
Thanks, Anca! 🙂
what a wonderful creative recipe. I liked it best the 2nd day. I’m a fan and am looking forward to trying some of your other recipes. There are others that are intriguing my tastebuds. Thank you : )
So happy to hear you liked it, Laura!
I actually also prefer it cold the next day, the flavors seem to melt together a lot better that way 😉
Oh YUM! This is brilliant. I am pinning it to try it soon. Thanks for sharing 🙂
Let me know if you try it 😉
Thank you for this healthy salad! It turned out awesome! Can’t wait to make it again!
I’m so happy you liked it! ❤️
Just made and ate this salad, it was amazing! I decided to use sweet potatoes instead and also added one yellow pepper. The hummus sauce was so good! Thank you for the great recipe!
I’m so happy you liked it, Yasmine! Using sweet potatoes is such a great idea, definitely going to try, thanks 🙂
Hey! If I have store bought hummus how much do I use?
Hey Melanie,
I’d use about one cup of store-bought hummus and make it thinner with 1/2-2/3 cup of water depending on the hummus you have. But you can definitely use more hummus here too, if you are a hummus lover like me 😉