Ingredients
Equipment
Method
Prepare the Hummus
- Begin by adding the drained chickpeas, tahini, lemon juice, minced garlic, olive oil, cumin, and a pinch of salt and pepper into your food processor. Blend until smooth and creamy. If the hummus is too thick, add a tablespoon or two of water until you reach your desired consistency. Taste and adjust seasoning if needed.
Roast the Vegetables
- Preheat your oven to 425°F (220°C). Chop your bell peppers, zucchini, carrots, and any other veggies into bite-sized pieces. In a bowl, toss the vegetables with olive oil, balsamic vinegar, dried oregano, salt, and pepper until well coated. Spread them out evenly on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized.
Warm the Pita
- While your veggies roast, warm your pita bread in the oven for 3-5 minutes or directly over a gas flame for a few seconds on each side for a slightly charred flavor. Keep them wrapped in a clean towel to stay warm and soft.
Assemble Your Hummus Board
- On a large serving platter or wooden board, spread a generous layer of hummus. Arrange your warm roasted veggies artfully around the hummus. Add the warm pita wedges on the side. Garnish with fresh parsley for a pop of color and freshness.
Serve and Enjoy
- Invite your friends or family to dig in, scooping up hummus with roasted veggies and warm pita. This dish is perfect as a light meal, appetizer, or snack.
Notes
- For creamier hummus, add a spoonful of plain vegan yogurt.
- Swap olive oil with avocado oil for a different flavor.
- Add roasted eggplant or sweet potato for sweetness and variety.
- Top with toasted pine nuts or sesame seeds for crunch and nutrition.
- Store leftover hummus in an airtight container in the fridge for up to 5 days.