Homemade Hummus Platter with Roasted Seasonal Vegetables and Baked Pita Chips

1.Preheat the oven to 200°C (400°F). Line two large baking sheets with parchment paper.

2.Prepare the Roasted Vegetables: In a large bowl, toss the broccoli, carrots, red bell pepper, and red onion with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Spread the vegetables in a single layer on one of the prepared baking sheets.

3.Roast the vegetables for 20-25 minutes, stirring halfway through, until tender and slightly caramelized. Set aside.

4.Prepare the Pita Chips: Stack the pita breads and cut them into 8 triangular wedges each. In a medium bowl, toss the wedges with 2 tablespoons of olive oil, garlic powder, paprika, and a pinch of salt. Spread them in a single layer on the second baking sheet.

5.Bake the pita chips for 8-12 minutes, or until golden brown and crisp. Watch carefully to prevent burning. Remove from the oven and let cool slightly.

6.Prepare the Hummus: Combine the drained chickpeas, tahini, lemon juice, minced garlic, salt, and cumin in a food processor. Process until the mixture is thick and smooth, scraping down the sides as needed.

7.With the food processor running, slowly drizzle in the ice water (or reserved chickpea liquid), one tablespoon at a time, until the hummus reaches a light, creamy consistency. Taste and adjust seasoning if necessary.

8.To Serve: Spread the hummus onto a shallow serving bowl. Create a well in the center and drizzle generously with extra virgin olive oil. Sprinkle with paprika or sumac and chopped fresh parsley.

9.Arrange the baked pita chips and the warm roasted vegetables around the hummus platter for dipping and serving.