Roasted Vegetable Chickpea Spread

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 3

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.

1. Toss the sliced red bell peppers and zucchini in 1 tablespoon of olive oil and evenly spread out on a baking sheet.
2. Roast in the oven for 20 minutes, or until slightly charred.
3. Remove from oven and allow to cool.
4. 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).

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