Scale

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

Toppings:

Crumbled feta cheese

Pine nuts

Chopped cilantro

Greek yogurt

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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