# What You Need:
→ Vegetables
01 - 1 medium zucchini, sliced into 1/2-inch rounds
02 - 1 medium red bell pepper, seeded and cut into strips
03 - 1 medium yellow bell pepper, seeded and cut into strips
04 - 1 small red onion, cut into thick wedges
05 - 1 small eggplant, sliced into 1/2-inch rounds
06 - 12 cherry tomatoes, left whole
07 - 2 tablespoons olive oil
08 - 1 teaspoon sea salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 teaspoon dried oregano (optional)
→ Hummus
11 - 1 (15-ounce) can chickpeas, drained and rinsed
12 - 3 tablespoons tahini
13 - 2 tablespoons extra-virgin olive oil
14 - 2 tablespoons fresh lemon juice
15 - 1 small garlic clove, minced
16 - 1/2 teaspoon ground cumin
17 - 1/2 teaspoon salt
18 - 2 to 3 tablespoons cold water
→ Garnish
19 - 2 tablespoons fresh parsley, chopped
20 - 1 tablespoon toasted pine nuts (optional)
21 - Extra olive oil, for drizzling
# Step-by-Step Directions:
01 - Preheat a grill or grill pan over medium-high heat.
02 - In a large bowl, combine zucchini, red and yellow bell peppers, red onion, eggplant, and cherry tomatoes. Toss with olive oil, sea salt, black pepper, and dried oregano until evenly coated.
03 - Arrange vegetables in a single layer on the grill. Cook, turning occasionally, until tender and lightly charred, about 3 to 5 minutes per side. Transfer to a platter and keep warm.
04 - In a food processor, combine chickpeas, tahini, extra-virgin olive oil, lemon juice, minced garlic, ground cumin, and salt. Blend until completely smooth, adding cold water one tablespoon at a time until desired creaminess is achieved. Taste and adjust seasoning as needed.
05 - Spread the hummus in a bowl or directly onto the serving platter. Arrange grilled vegetables around or over the hummus.
06 - Finish with chopped fresh parsley, toasted pine nuts if desired, and a drizzle of olive oil. Serve warm or at room temperature.
