Roasted Vegetable Hummus

For the vegetables:
Preheat oven to 425ºF. Toss sliced red bell peppers and zucchini in olive oil and evenly spread out on a baking sheet. Roast for 20 minutes, or until slightly charred. Remove from oven and allow to cool.

Once cooled, dice the bell peppers and zucchini. Dice olives. Set approximately 1/4 of each aside to use as garnish.

For the hummus:
Reserve 1/4 cup chickpeas for garnish. 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). Begin to blend and add 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, reserved chickpeas and veggies. Serve with warm pitas or vegetables.