Mealime recipe · lives on in MealPot
Hummus Plate with Roasted Asparagus, Pita Chips, Carrot Salad & Feta
- 30 min
- 2–6 servings
- 701 kcal / serving
- ★ 4.4 on Mealime
A bright plate of hummus with roasted asparagus, pita chips, and a carrot salad plus feta and cucumber. The warm herb oil coats everything, and the crisp pita and creamy hummus balance bright lemon with earthy spices for a quick weeknight spread.
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Ingredients
- 1 small bunchasparagus
- 1 mediumcarrot
- ½ (4 oz) pkgcrumbled feta cheese
- ½English cucumber
- 1 (15 oz) cangarbanzo beans (chickpeas)
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- 1lemon
- 1whole grain pita
- carrots
- lemons
- whole grain pitas
- English cucumbers
From the pantry: basil, dried, cayenne pepper, cinnamon, ground, cumin, ground, extra virgin olive oil, oregano, dried, paprika, pure maple syrup, salt, tahini, thyme, dried
Cookware
baking sheet pan · can opener · chef's knife · citrus juicer (optional) · colander · cutting board · grater · hand or regular blender · measuring cups · measuring spoons · mixing bowls · oven mitts · tongs · whisk or fork
Directions
- Toss the trimmed asparagus and pita pieces with an herb oil made from lemon zest, oil, and spices, then spread them in a single layer on a baking sheet.
- Roast in a 425°F oven until the asparagus is tender and the pita chips are crisp, about 6 to 8 minutes, tossing halfway through.
- Rinse and drain the chickpeas, reserving ¼ cup for garnish.
- In a blender, combine the remaining beans with garlic, half of the lemon juice, water, oil, tahini, and spices; blend until smooth, adding water to reach your preferred consistency.
- Whisk the remaining lemon juice with maple syrup and the spices in a small bowl to make a bright dressing.
- Grate the carrot and toss it with the lemon dressing to form a carrot salad.
- Slice the cucumber into thin, angled rounds and mince the parsley leaves.
- Assemble by spooning hummus onto bowls, top with the reserved beans, drizzle with oil, and arrange the asparagus, pita chips, carrot salad, cucumber, and feta around the hummus; finish with parsley on top.
Two tips
- Prep the carrot salad ahead and store dressing separately for quick assembly later.
- Swap feta for goat cheese or use extra cucumber rounds as a topping if desired.
Nutrition per serving
- Calories
- 701 kcal
- Protein
- 22 g
- Carbs
- 64 g
- Fat
- 44 g
- Fiber
- 16 g
- Sodium
- 715 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 Mealime recipes in MealPot.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.