How long does it take to make Spiced Roasted Potatoes, Cauliflower & Chickpeas with Creamy Hummus?

About 50 minutes in total: 15 minutes of prep and 35 minutes of cooking.

How many servings does this Spiced Roasted Potatoes, Cauliflower & Chickpeas with Creamy Hummus recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Spiced Roasted Potatoes, Cauliflower & Chickpeas with Creamy Hummus recipe come from?

It was shared by melizcooks on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Spiced Roasted Potatoes & Chickpeas – One‑Tray 50‑Minute Recipe

Name: Spiced Roasted Potatoes & Chickpeas – One‑Tray 50‑Minute Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 tbsp olive oil; 400 g chickpeas; 400 g baby potatoes; 400 g cauliflower florets; 2 tbsp cornflour; 1 tsp sumac; 0.5 tsp cumin; 1 tsp paprika; 1 tsp pul biber; 1 tsp garlic powder; 0.75 tsp sea salt flakes; 0.5 tsp coarse black pepper; 1 tsp dried oregano; 1 tbsp sesame seeds; 660 g chickpeas; 1-2 garlic cloves; 6 tbsp tahini; 1 tbsp extra virgin olive oil; 0.5 tsp salt; 60-80 ml lemon juice; a tbsp at a time ice cold water

A vibrant, plant‑based dinner featuring spiced roasted potatoes, cauliflower, and chickpeas served over creamy hummus. The dish bursts with warm spices and a silky tahini‑lemon sauce, making it a hearty, flavorful meal for any night.

Recipe by melizcooks· Structured by ReelsMeals

From: TikTok(view original)

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Spiced Roasted Potatoes & Chickpeas – One‑Tray 50‑Minute Recipe

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Prep Time

15 min

Cook Time

35 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns tiktok.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

50 min estimated total time for 4 servings.

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Dinner Vegan Plant‑based Spicy

Ingredients

4 tbsp olive oil
14 oz baby potatoes
14 oz cauliflower florets
2 tbsp cornflour
1 tsp sumac
1/2 tsp cumin
1 tsp paprika
1 tsp pul biber
1 tsp garlic powder
3/4 tsp sea salt flakes
1/2 tsp coarse black pepper
1 tsp dried oregano
1 tbsp sesame seeds

Hummus

1 1/2 lb chickpeas
1 garlic cloves
6 tbsp tahini
1 tbsp extra virgin olive oil
1/2 tsp salt
1/4 cup lemon juice
a tbsp at a time ice cold water

Instructions

1
Preheat the oven to 392°F fan (428°F conventional).
2
Brush a large non‑stick baking tray with 1 tbsp olive oil and place it in the oven for 10 minutes while you prepare the vegetables.
3
Pat the chickpeas, potatoes, and cauliflower dry with a paper towel.
4
Add the vegetables and chickpeas to a large bowl, sprinkle with cornflour, and mix well with your hands until fully coated.
5
Add 2 tbsp olive oil, sumac, cumin, paprika, pul biber, garlic powder, and mix again.
6
Add the remaining olive oil, sea salt flakes, coarse black pepper, dried oregano, and sesame seeds, stirring well.
7
Transfer everything evenly to the hot tray, placing the potato halves cut side down. Position the tray on the middle‑to‑top rack of the oven.
8
Roast for 30‑35 minutes, turning the potatoes and cauliflower halfway through. If some cauliflower florets brown too much, remove them before the 30‑minute mark.
9
While the vegetables roast, blend all hummus ingredients together in a blender until smooth. If the mixture is too thick, add a tablespoon of ice‑cold water at a time until the desired consistency is reached.
10
Spread the hummus on a large platter, top with the roasted vegetables, sprinkle additional sumac, cumin, paprika, pul biber, and fresh parsley, and drizzle with extra virgin olive oil.
11
Serve with crusty bread.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Pre‑heat the tray with oil

Brush the baking tray with 1 tbsp olive oil and place it in the oven for 10 minutes before adding the vegetables.

Dry ingredients before coating

Pat the chickpeas, potatoes, and cauliflower dry with a paper towel before tossing with cornflour.

Turn vegetables halfway

Roast for 30‑35 minutes, turning the potatoes and cauliflower halfway through.

Adjust hummus consistency

If the blended hummus is too thick, add a tablespoon of ice‑cold water at a time until smooth.

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