Roasted Vegetable Hummus

• 3- 1/2 ounces, weight Red Bell Pepper, Julienned
• 5 ounces, weight Zucchini, Quartered
• 1 Tablespoon Extra Virgin Olive Oil
• 1 ounce, weight Kalamata Olives
• 2 cups Chickpeas, Drained (Reserve Some Liquid), Divided
• 1/2 cups Tahini
• 1/4 cups Extra Virgin Olive Oil
• 1 clove Garlic, Peeled And Roughly Chopped
• 1/2 teaspoons Kosher Salt
• Cracked Black Pepper, To Taste
• 1 Large Lemon, Juiced
• 1/4 cups Reserved Chickpea Liquid
• 1 Tablespoon Extra Virgin Olive Oil
• 1/2 teaspoons Paprika
• Chopped Fresh Parsley
• Warm Pitas

1. For the vegetables: Preheat oven to 425 degrees F. Toss sliced red bell peppers and zucchini in olive oil and evenly spread out on a baking sheet.
2. Roast for 20 minutes, or until slightly charred.
3. Remove from oven and allow to cool.
4. Once cooled, dice the bell peppers and zucchini.
5. Dice olives.
6. Set approximately 1/4 of each aside to use as garnish.
7. For the hummus: Reserve 1/4 cup chickpeas for garnish.
8. Put remaining chickpeas, tahini, oil, garlic, salt, pepper, lemon juice, and vegetables in a blender or food processor (a blender will give you a much smoother hummus).
9. Begin to blend and add chickpea liquid as needed to create a smooth puree.
10. Taste and adjust to your liking.
11. Transfer to a bowl and drizzle with olive oil.
12. Garnish with paprika, parsley, reserved chickpeas and veggies.
13. Serve with warm pitas or vegetables.

weight red, weight zucchini, olive oil, olives, chickpeas, tahini, olive oil, clove garlic, kosher salt, black pepper, lemon, liquid, olive oil, paprika, parsley, pitas

Taken from tastykitchen.com/recipes/appetizers-and-snacks/roasted-vegetable-hummus/ (may not work)