# What You'll Need:
→ Hummus Base
01 - 1 ½ 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, sliced 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 za’atar (optional)
20 - Extra olive oil for drizzling
# How To Make It:
01 - Set oven to 425°F and prepare for roasting.
02 - Combine bell pepper, zucchini, red onion, and eggplant with olive oil, smoked paprika, salt, and black pepper. Arrange evenly on a baking sheet.
03 - Cook vegetables for 22 to 25 minutes, stirring once midway, until tender and lightly charred.
04 - In a food processor, mix chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and sea salt until smooth. Gradually add cold water one tablespoon at a time until creamy. Adjust seasoning to taste.
05 - In a dry skillet over medium heat, toast pine nuts for 2 to 3 minutes, stirring frequently until golden and aromatic.
06 - Spread hummus across a serving platter with a spoon to create a smooth base. Layer roasted vegetables on top.
07 - Sprinkle pine nuts, chopped parsley, and optional sumac or za’atar over vegetables. Drizzle with additional olive oil. Serve immediately alongside warm pita or fresh crudités.
