I’m on a serious hummus kick, but by adding anything to the perfection that is already hummus, it becomes less hummus and more chickpea spread. Not long ago I posted my dearly beloved Homemade Hummus with Za’atar and Sweet Paprika. It was so yummy, I knew I had to make more. But…

Due to spending this week on the coast (yay for vacation!), I wanted to clear out the ol’ crisper before leaving. (No one wants to come home to a swampy crisper, am I right?) I found some red bell pepper and zucchini kicking around, and I had some chalet olives in the fridge, so my wheels started turning and this nummy spread came to be.

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Roasted Vegetable Chickpea Spread

Servings

Ingredients

VEGETABLES1/2 of a red bell pepper (3.5 oz), julienned

1 oz small zucchini 5, quartered
1 tablespoon extra virgin olive oil
6 oz kalamata olives 1, diced

HUMMUS2 cups chickpeas, drained (reserve approx. 1/3 cup of liquid and approx. 1/4 cup chickpeas for garnish)

1/2 cup tahini
1/4 cup extra virgin olive oil
1 clove garlic peeled and roughly chopped
Juice of 1 large lemon
1/2 teaspoon Kosher salt
Cracked black pepper to taste

GARNISH1 tablespoon extra virgin olive oil

1/2 teaspoon Paprika
Chopped fresh parsley
Extra Chickpeas
Extra kalamata olives

Instructions

VEGETABLESPreheat oven to 425 degrees F.

Toss the sliced red bell peppers and zucchini in 1 tablespoon of olive oil and evenly spread out on a baking sheet.
Roast in the oven for 20 minutes, or until slightly charred.
Remove from oven and allow to cool.
Once cooled, dice the bell peppers and zucchini. Set approx. 1/4 of each aside to use as garnish.

HUMMUSPut the chickpeas, tahini, oil, garlic, salt, pepper, lemon juice, and roasted vegetables in a blender or food processor (a blender will give you a much smoother hummus).

Begin to blend and add the chickpea liquid as needed to create a smooth purée.
Taste and adjust to your liking.
Transfer to a bowl and drizzle with olive oil.
Garnish with paprika, parsley, and extra chickpeas/olives/roasted veggies.