For the roasted vegetables
1 medium eggplant, cut into bite sized pieces
1 medium zucchini, cut into bite sized pieces
1 small yellow or red onion, sliced
10 cherry tomatoes
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
For the hummus
1, 15 ounce can low sodium chickpeas, drained and rinsed *** reserve 1/4 cup of the liquid
1 clove garlic
2 tablespoons lemon juice
1/2 teaspoon salt
2 tablespoons tahini
1/4 cup extra virgin olive oil
Crumbled feta cheese
Preheat oven to 425°F and line a baking sheet with parchment paper.
Place all vegetables on the baking sheet, drizzle with olive oil and sprinkle with salt and pepper – toss to coat evenly.
Roast for 20 minutes.
While the vegetables are roasting, add chickpeas, garlic, lemon juice, salt, and tahini to a food processor and pulse until broken up.
While the food processor is running, stream in the olive oil.
If you like your hummus thinner, stream in the chickpea liquid, 1 tablespoon at a time until you reach your desired consistency.
Spread the hummus out on a serving plate and spoon the roasted vegetables on top, when they are done and out of the oven.
Top with feta, pine nuts, cilantro and greek yogurt