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Roasted Vegetable and Hummus Platter

Hummus Platter with Roasted Vegetables and Rice

A hummus platter with an array of roasted vegetables and brown rice.
5 from 1 vote
Prep Time :30 minutes
Cook Time :30 minutes
Total Time :1 hour
Author: Amanda Paa



  • 1 1/2 cups Lundberg Farms Organic Jasmine Brown Rice
  • 1 1/2 tablespoons olive oil
  • juice of one small lemon
  • 1/4 cup fresh basil chopped
  • hummus
  • Vegetables:
  • 1 small head cauliflower cut into small florets
  • 1 small head broccoli cut into small florets
  • 1 medium summer squash cut into planks
  • 1 medium zucchini cut into planks
  • 1 red pepper cut into wedges
  • 1 onion sliced horizontally into wedges
  • 8 small carrots trimmed, left whole
  • 1 pint cherry tomatoes
  • 1 small eggplant cut into 1/2 inch coins
  • 1/3 cup olive oil
  • 2 teaspoons kosher salt


  • Preheat oven to 400 degrees F.
  • In a pot, add 3 cups water, then add 1/2 teaspoon salt and rice. Cook for 23-25 minutes, until rice is tender. Drain, and add back to pot, off of heat. Cover top of pot with towel, then lid. Let steam for 5 minutes.
  • Fluff rice, and add olive oil, lemon juice, and basil. Stir to combine. Set aside.
  • To make vegetables, use two very large baking sheets. Toss each vegetable with 1 tablespoon olive oil and salt.
  • Spread vegetables onto baking sheets, and roast for 30 minutes, stirring once, until all are tender and browned. Whole carrots may take a bit longer.
  • Arrange vegetables on platter surrounded by mound of rice and hummus. Drizzle with extra olive oil. Serve.