# 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 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 chopped fresh parsley
20 - 1 tablespoon toasted pine nuts (optional)
21 - Extra olive oil, for drizzling
# How-To Steps:
01 - Preheat the 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 with olive oil, sea salt, freshly ground black pepper, and dried oregano. Toss until evenly coated.
03 - Arrange the vegetables in a single layer on the grill. Cook, turning occasionally, until tender and lightly charred, about 3 to 5 minutes per side. Transfer grilled vegetables to a platter and keep warm.
04 - In a food processor, combine chickpeas, tahini, extra-virgin olive oil, fresh lemon juice, minced garlic, ground cumin, and salt. Blend until smooth, drizzling in cold water one tablespoon at a time to achieve preferred consistency. Taste and adjust seasoning as needed.
05 - Spread hummus into a serving bowl or onto the platter. Arrange grilled vegetables around or over the hummus.
06 - Top with chopped fresh parsley, toasted pine nuts if desired, and a drizzle of olive oil. Serve warm or at room temperature.
