# Components:
→ Hummus Base
01 - 1 1/2 cups canned chickpeas, drained and rinsed
02 - 1/4 cup tahini
03 - 2 tablespoons fresh lemon juice
04 - 1 garlic clove, minced
05 - 3 tablespoons extra-virgin olive oil
06 - 1/2 teaspoon ground cumin
07 - 1/2 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 - 1/2 teaspoon smoked paprika
15 - 1/2 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
# Directions:
01 - Preheat oven to 425°F.
02 - Toss red 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 vegetables for 22 to 25 minutes, stirring once halfway through, until they are charred and tender.
04 - In a food processor, combine chickpeas, tahini, lemon juice, garlic, 3 tablespoons olive oil, cumin, and sea salt. Blend until smooth, gradually adding cold water one tablespoon at a time to reach a creamy consistency. 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 the hummus onto a serving platter or shallow bowl, creating a swoosh using the back of a spoon.
07 - Top with roasted vegetables, sprinkle toasted pine nuts and chopped parsley, add sumac or zaatar if desired, and drizzle with extra olive oil.
08 - Serve immediately, alongside warm pita bread or fresh crudités.
