Last Updated on August 7, 2025 by Christin Gillespie

Serve up this Buffalo Hummus Roasted Vegetables when you’re in need of a bold & healthy recipe. It’s totally customizable, easy to make, & it will be a hit!

Buffalo Hummus Roasted Vegetables in a bowl with a spoon, including cauliflower florets, baby potatoes, carrots, yellow onion, and green bell pepper on a white marble counter.

If you’re a buffalo sauce connoisseur & a hummus lover, this recipe is calling your name! It’s a bit spicy & beyond creamy, which pairs perfectly with just about anything!

While you could enjoy the buffalo hummus with whatever you like, when it’s served with a variety of roasted vegetables, it amps up the nutrition & enjoyment!

Before we get blending & baking, please don’t be intimidated if you’re new to homemade hummus. It’s easy to whip up & can be done while the veggies are roasting. Now without any more delay, get ready to enjoy this Buffalo Hummus Roasted Vegetables recipe!

Why You’ll Love This Roasted Vegetable Recipe

Bold in Flavor & Loaded with Nutrition: Buffalo hummus paired with roasted veggies is a match made of healthy deliciousness.
Simple & Straightforward: The homemade buffalo hummus is so easy to make & it can be done while the veggies are roasting.
Great for Meal Prep: This Buffalo Hummus Roasted Vegetables stores well in the fridge, making it the perfect healthy vegan recipe for meal prep to enjoy throughout the week.

Vegan Buffalo Hummus Roasted Vegetables in a bowl with a spoon, including cauliflower florets, baby potatoes, carrots, yellow onion, and green bell pepper on a white marble counter.

Ingredients

Organic Yellow Baby Potatoes: These small potatoes, often referred to as new potatoes, are the perfect addition.
Organic Carrots: Sliced up for some extra nutrition & vibrancy.
Organic Yellow Onion: Any color will do.
Organic Green Bell Pepper: Amp up the spiciness with an organic jalapeño, if you’re feeling adventurous.
Organic Cauliflower Florets: Fresh or frozen.
Organic Buffalo Hummus: Chickpeas, raw tahini, hot sauce, macadamia nut oil or extra-virgin olive oil, garlic, sea salt & black pepper.

How to Make

Roasted Vegetables. Preheat the oven to 425 degrees F. On a baking sheet, add the chopped vegetables. Toss in the oil & seasonings. Transfer to the oven & roast for 20–25 minutes, flipping halfway through.
Buffalo Hummus. To a food processor or a high-speed blender, add all of the hummus ingredients. Blend until smooth, stopping to scrape down the sides as needed. The consistency should be creamy, but feel free to add more chickpea liquid or cold water, a tablespoon at a time, to blend until desired smoothness.
Assemble. Divide the roasted vegetables between bowls & pair with the buffalo hummus. Enjoy!

Buffalo Hummus Roasted Vegetables Sheet Pan with cauliflower florets, baby potatoes, carrots, yellow onion, and green bell pepper.

Tips for Making This Roasted Veggie Recipe Perfectly

Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!
Organic Hot Sauce: I love Erewhon Original Hot Sauce, as it’s made with clean organic ingredients & not too spicy. (You can order it too).
Organic Raw Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it, you can replace it with organic raw cashew butter!

Storing & Reheating

This Buffalo Hummus Roasted Vegetables is the perfect healthy vegan recipe for leftovers & meal prep!

Storing. Transfer the sheet pan ingredients & buffalo hummus to separate airtight glass containers. Refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the roasted vegetables to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. To serve, pair it with the buffalo hummus.

Buffalo Hummus Roasted Vegetables Recipe in a bowl with a spoon, including cauliflower florets, baby potatoes, carrots, yellow onion, and green bell pepper on a white marble counter.

More Healthy Roasted Veggie Recipes

Sharing Is Caring!

If you make this Buffalo Hummus Roasted Vegetables recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram & TikTok for even more healthy content!

Xoxo.

CMG.

Buffalo Hummus Roasted Vegetables

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Main Dish
Method: Oven
Cuisine: American
Diet: Vegan

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Description

Serve up this Buffalo Hummus Roasted Vegetables when you’re in need of a bold & healthy recipe. It’s totally customizable, easy to make, & it will be a hit!

Ingredients

Scale

Always opt for organic ingredients.

VEGETABLES

2 cups baby potatoes, quartered
2 large carrots, sliced diagonally
1 yellow onion, quartered
1 green bell pepper, chopped
2 cups cauliflower florets, fresh or frozen
1 tsp garlic powder
Sea salt & black pepper, to taste
2 tsp macadamia nut oil or avocado oil

BUFFALO HUMMUS

1 (15-oz) can chickpeas, drained & liquid reserved
¼ cup chilled chickpea liquid, plus more to thin
¼ cup raw tahini
¼ cup hot sauce, plus more as desired
2 tbsp macadamia nut oil or extra-virgin olive oil
1 garlic clove
Sea salt & black pepper, to taste

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Instructions

Roasted Vegetables. Preheat the oven to 425 degrees F. On a baking sheet, add the chopped vegetables. Toss in the oil & seasonings. Transfer to the oven & roast for 20–25 minutes, flipping halfway through.
Buffalo Hummus. To a food processor or a high-speed blender, add all of the hummus ingredients. Blend until smooth, stopping to scrape down the sides as needed. The consistency should be creamy, but feel free to add more chickpea liquid or cold water, a tablespoon at a time, to blend until desired smoothness.
Assemble. Divide the roasted vegetables between bowls & pair with the buffalo hummus. Enjoy!

Notes

Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!

Organic Hot Sauce: I love Erewhon Original Hot Sauce, as it’s made with clean organic ingredients & not too spicy. (You can order it too).

Organic Raw Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it, you can replace it with organic raw cashew butter!

Storing & Reheating: Transfer the sheet pan ingredients & buffalo hummus to separate airtight glass containers. Refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the roasted vegetables to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. To serve, pair it with the buffalo hummus.