Spiced Roasted Potatoes & Chickpeas – One‑Tray 50‑Minute Recipe
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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Prep Time
Cook Time
Servings
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
- 1Preheat the oven to 392°F fan (428°F conventional).
- 2Brush 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.
- 3Pat the chickpeas, potatoes, and cauliflower dry with a paper towel.
- 4Add the vegetables and chickpeas to a large bowl, sprinkle with cornflour, and mix well with your hands until fully coated.
- 5Add 2 tbsp olive oil, sumac, cumin, paprika, pul biber, garlic powder, and mix again.
- 6Add the remaining olive oil, sea salt flakes, coarse black pepper, dried oregano, and sesame seeds, stirring well.
- 7Transfer 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.
- 8Roast 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.
- 9While 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.
- 10Spread 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.
- 11Serve 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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Cooking context
50 min estimated total time for 4 servings.
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Frequently asked questions
- 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.