Ingredients (2–3 servings)
Base
- 4 slices sourdough bread
- ¾–1 cup hummus (classic or garlic)
Roasted Vegetables
- 1 small zucchini (sliced)
- 1 bell pepper (sliced)
- 1 small red onion (sliced)
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- Salt & black pepper to taste
- ½ tsp paprika or chili flakes
- ½ tsp dried oregano
Toppings (optional but recommended)
- Fresh parsley or basil
- Lemon juice
- Sesame seeds or chili flakes
🍳 Step-by-Step Recipe
1. Roast the Vegetables
- Preheat oven to 200°C (390°F)
- Toss all vegetables with olive oil, salt, pepper, paprika, and oregano
- Spread on a baking tray
- Roast for 20–25 minutes until soft and slightly charred
2. Toast the Sourdough
- Toast sourdough slices until golden and crisp
- You can lightly brush with olive oil for extra flavor
3. Spread Hummus
- Generously spread hummus on warm toast
- Make it thick for a creamy base layer
4. Add Roasted Veg
- Top hummus with warm roasted vegetables
- Mix colors for a vibrant presentation
5. Finish & Serve
- Add fresh herbs (parsley or basil)
- Squeeze a little lemon juice on top
- Sprinkle sesame seeds or chili flakes
- Serve immediately while warm and fresh
🔥 Pro Tips
- Roast veggies until slightly caramelized for deeper flavor
- Use garlic hummus for extra richness
- Add crumbled feta (if not vegan) for a salty twist
- Works great as breakfast, lunch, or healthy snack
