# What You'll Need:
→ Hummus Base
01 - 1½ cups canned chickpeas, drained and rinsed
02 - ¼ cup tahini
03 - 2 tablespoons fresh lemon juice
04 - 1 garlic clove, minced
05 - 3 tablespoons extra-virgin olive oil
06 - ½ teaspoon ground cumin
07 - ½ teaspoon sea salt
08 - 2–3 tablespoons cold water
→ Roasted Vegetables
09 - 1 medium red bell pepper, cut into strips
10 - 1 small zucchini, sliced into half-moons
11 - 1 small red onion, cut into wedges
12 - 1 small eggplant, cut into cubes
13 - 1 tablespoon olive oil
14 - ½ teaspoon smoked paprika
15 - ½ teaspoon salt
16 - Freshly ground black pepper, to taste
→ Toppings
17 - 3 tablespoons pine nuts
18 - 2 tablespoons chopped fresh parsley
19 - 1 teaspoon sumac or zaatar (optional)
20 - Extra olive oil, for drizzling
# Step-by-Step Guide:
01 - Preheat oven to 425°F.
02 - Toss bell pepper, zucchini, red onion, and eggplant with 1 tablespoon olive oil, smoked paprika, salt, and freshly ground black pepper. Spread evenly on a baking sheet.
03 - Roast the vegetables for 22 to 25 minutes, stirring once midway, until tender and charred.
04 - In a food processor, combine chickpeas, tahini, lemon juice, minced garlic, 3 tablespoons olive oil, cumin, and sea salt. Blend until smooth, gradually adding cold water one tablespoon at a time until creamy. Adjust seasoning to taste.
05 - Toast pine nuts in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until golden and fragrant.
06 - Spread hummus onto a serving platter or shallow bowl, creating a swoosh with the back of a spoon. Arrange roasted vegetables on top.
07 - Sprinkle toasted pine nuts and chopped parsley over the vegetables. Optionally, add sumac or zaatar, and drizzle with extra olive oil.
08 - Serve immediately with warm pita bread or assorted crudités.
