# What you'll need:
→ 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, 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 - 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
# Preparation steps:
01 - Set the oven to 425°F and allow it to reach temperature.
02 - Combine bell pepper, zucchini, red onion, and eggplant with olive oil, smoked paprika, salt, and black pepper. Arrange in a single layer on a baking sheet.
03 - Place vegetables in the oven and roast for 22 to 25 minutes, stirring once halfway through, until tender and charred.
04 - In a food processor, blend chickpeas, tahini, lemon juice, garlic, 3 tablespoons olive oil, cumin, and sea salt until smooth. Gradually add cold water, one tablespoon at a time, until creamy consistency is achieved. 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 evenly on a serving plate, creating a swoosh with the back of a spoon.
07 - Arrange roasted vegetables atop the hummus. Sprinkle with toasted pine nuts, chopped parsley, and sumac or zaatar if desired. Drizzle with additional olive oil.
08 - Present immediately with warm pita bread or assorted crudités.
