Dinner

Layered Hummus and Griddled Vegetable Salad Recipe

ByBen Miller November 15, 2025November 15, 2025

Introduction

This layered hummus and griddled vegetable salad is a vibrant, flavorful dish that combines smoky roasted peppers with tender courgettes and aubergine. It’s perfect as a light lunch or a stunning appetizer served with crusty ciabatta.

A white plate holds a colorful grilled vegetable salad on a white marbled surface. The base layer is a creamy light beige spread with a smooth texture, covering the whole plate. On top, there is a mix of grilled zucchini slices with dark brown grill marks, and roasted red pepper pieces that are soft and vibrant. Scattered throughout are small green leaves of arugula, adding a fresh touch. The vegetables are arranged loosely but fill the plate fully, with some pieces overlapping. To the side of the plate, there are two pieces of light, airy bread resting against the edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 red peppers, halved
3 tbsp olive oil
2 courgettes, thinly sliced lengthways
1 large aubergine, thinly sliced lengthways
8 tbsp houmous
Juice of 1 lemon
1 small garlic clove, crushed
1 tsp sumac
2 large handfuls rocket
Ciabatta, to serve

Instructions

Step 1: Heat the oven to 200°C (180°C fan) or gas mark 6. Rub the red peppers with a little olive oil and roast on a baking tray for 30 minutes, turning halfway through, until they are soft and slightly charred. Transfer the peppers to a bowl, cover with cling film, and set aside to steam.
Step 2: Meanwhile, heat a large griddle pan until very hot. Drizzle the courgette and aubergine slices with olive oil, then griddle them for a few minutes on each side until grill marks appear and the vegetables are tender.
Step 3: Peel the roasted peppers, removing the skins and discarding the seeds. Tear the peppers into thick strips.
Step 4: Spread the houmous evenly over a serving plate to form the base layer.
Step 5: Mix the lemon juice with the crushed garlic. Toss this mixture with the griddled courgettes, aubergine, and half of the sumac.
Step 6: Arrange the tossed vegetables and torn pepper strips over the houmous.
Step 7: Top the salad with the rocket leaves and sprinkle the remaining sumac over everything. Serve immediately with slices of ciabatta.

Tips & Variations

For extra flavor, toast the ciabatta before serving.
Add a handful of toasted pine nuts or walnuts for crunch.
Use smoked paprika instead of sumac for a different spice note.
Try swapping rocket with watercress or baby spinach for a milder green.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The vegetables may soften further, so it’s best enjoyed fresh. Reheat the griddled vegetables gently before serving if preferred, but avoid microwaving the salad with houmous to keep its texture intact.

How to Serve

This dish shows a white round plate topped with one layer of spread with a creamy light beige color and smooth texture spread evenly along the base. On top, there is a mix of grilled vegetables, including dark brown and slightly charred zucchini slices with visible grill marks, and bright red roasted peppers with a wrinkled texture. These vegetables are arranged loosely across the plate. Fresh green arugula leaves, thin and slightly curled, are scattered over the vegetables adding a fresh touch. Two pieces of crusty white bread with a soft texture and air pockets rest beside the plate. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

You can roast and griddle the vegetables in advance and store them separately in the fridge. Assemble the salad just before serving to keep the houmous fresh and the rocket crisp.

What can I use if I don’t have sumac?

If sumac isn’t available, a squeeze of fresh lemon juice or a sprinkle of smoked paprika can add a similar tangy or smoky flavor to the dish.

Ben Miller