Hummus with Roasted Vegetables and Pita

Ingredients

• •1 can (15 oz) chickpeas, drained and rinsed
• •3 tablespoons tahini
• •2 cloves garlic, minced
• •3 tablespoons lemon juice
• •2 tablespoons olive oil
• •1 medium zucchini, cut into rounds
• •1 large bell pepper, chopped
• •1 medium red onion, cut into wedges
• •2 cups cherry tomatoes
• •4 pieces pita bread
• •1 teaspoon salt
• •1/4 teaspoon black pepper

Directions

1. 1Preheat oven to 425°F. Toss zucchini, bell pepper, red onion, and cherry tomatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
2. 2Roast vegetables for 20-25 minutes, stirring halfway through, until tender and lightly charred.
3. 3While vegetables roast, combine chickpeas, tahini, garlic, and lemon juice in a food processor. Blend until smooth, adding water 1 tablespoon at a time if needed.
4. 4Drizzle remaining olive oil into hummus and pulse until creamy. Season with salt and pepper to taste.
5. 5Warm pita bread in the oven during the last 2 minutes of vegetable roasting.
6. 6Transfer hummus to a serving bowl and top with a drizzle of olive oil. Arrange warm pita and roasted vegetables on a platter.
7. 7Serve hummus with pita bread and roasted vegetables for dipping and wrapping.

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