Colorful grilled vegetables with rich homemade hummus, ideal for sharing at picnics, barbecues, or light summer meals.
# What You'll 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 whole cherry tomatoes
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 can (15 ounces) 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
# How-To Steps:
01 - Preheat grill or grill pan to medium-high heat.
02 - In a large bowl, toss zucchini, bell peppers, red onion, eggplant, and cherry tomatoes with olive oil, sea salt, black pepper, and oregano.
03 - Arrange vegetables in a single layer on grill. Grill, turning occasionally, until vegetables are tender and lightly charred, approximately 3 to 5 minutes per side. Transfer to a platter and keep warm.
04 - In a food processor, combine chickpeas, tahini, olive oil, lemon juice, minced garlic, cumin, and salt. Blend until smooth, gradually adding cold water a tablespoon at a time to achieve a creamy texture. Adjust seasoning to taste if necessary.
05 - Spread hummus in a serving bowl or directly on the platter. Arrange the grilled vegetables around or over the hummus.
06 - Finish with chopped parsley, toasted pine nuts if desired, and a light drizzle of olive oil. Serve warm or at room temperature.
