# 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 cherry tomatoes, 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 can (15 ounce) 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
# Cooking Steps:
01 - Heat the grill or grill pan to medium-high temperature.
02 - Combine zucchini, red and yellow bell peppers, red onion, eggplant, and cherry tomatoes in a large bowl. Toss with olive oil, sea salt, black pepper, and oregano until evenly coated.
03 - Place vegetables in a single layer on the grill. Turn occasionally and cook until tender and lightly charred, 3 to 5 minutes per side. Transfer grilled vegetables to a platter and cover to keep warm.
04 - In a food processor, blend chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt until smooth. Gradually add cold water, one tablespoon at a time, until desired consistency is reached. Adjust seasoning as needed.
05 - Spread hummus in a serving bowl or on the platter. Arrange the grilled vegetables around or atop the hummus.
06 - Garnish with chopped parsley, toasted pine nuts, and a drizzle of olive oil. Serve warm or at room temperature.
