Delectable Israeli Snack: Spiced Hummus with Roasted Vegetables

Allergens

N/A (excluding allergies to specific ingredients)

Ingredients

• 1 cup cooked chickpeas
• 3 tbsp tahini paste
• 2 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1 cup cherry tomatoes, halved
• 1 small zucchini, sliced
• 1 small eggplant, cubed
• 1 tbsp fresh parsley, chopped
• 1 lemon, juiced

Instructions

1. Preheat oven to 400°F (200°C).
2. In a food processor, blend the cooked chickpeas, tahini paste, minced garlic, ground cumin, smoked paprika, salt, and pepper until smooth and creamy. Add water as needed to achieve desired consistency.
3. Transfer the hummus to a serving bowl and make a small well in the center. Drizzle with olive oil and sprinkle with additional cumin and paprika for garnish.
4. In a separate bowl, toss the cherry tomatoes, zucchini, and eggplant with olive oil, salt, and pepper. Spread the vegetables on a baking sheet in a single layer.
5. Roast the vegetables in the preheated oven for 20 25 minutes or until tender and slightly charred. Remove from the oven and let cool slightly.
6. Arrange the roasted vegetables around the hummus and garnish with fresh parsley and a squeeze of lemon juice. Serve immediately.

Chef’s Insight

To add more depth to the flavors, try using smoked paprika instead of regular paprika in the hummus.

Notes

Feel free to add your choice of spices or herbs to the hummus for added flavor.