Ingredients:

  • 1 medium zucchini, sliced
  • 1 bell pepper, diced
  • 1 small red onion, sliced
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1 can chickpeas, drained and rinsed
  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • 1 medium garlic clove, minced
  • 2-3 tablespoons olive oil
  • Salt, to taste
  • Water, as needed for consistency
  • Fresh parsley, chopped (optional)
  • Extra pita bread or crackers (for serving)

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Wash and chop the zucchini, bell pepper, red onion, and cherry tomatoes. In a mixing bowl, combine chopped veggies with olive oil, garlic powder, smoked paprika, salt, and pepper.
  3. Spread the veggie mixture evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until veggies are tender and lightly caramelized.
  4. In a food processor, combine chickpeas, tahini, lemon juice, minced garlic, olive oil, and salt. Blend until smooth, adding water as needed.
  5. Taste the hummus and adjust salt or lemon juice as needed.
  6. On a serving platter, spoon the hummus into the center and artfully arrange the roasted veggies around it. Garnish with fresh parsley if desired.
  7. Serve immediately with pita or crackers.