Mediterranean Sheet Pan Vegetables with Hummus

Ingredients

• 1 can (15 oz) Chickpeas
• 2 whole Zucchini
• 1 whole Red Bell Pepper
• 1 whole Red Onion
• 1 cup Cherry Tomatoes
• 3 tbsp Olive Oil
• 1 tsp Ground Cumin
• 1 tsp Sweet Paprika
• 1 tsp Dried Oregano
• 1 cup Store-bought Hummus
• 4 whole Pita Bread
• ¼ cup Fresh Parsley
• 1 tbsp Lemon Juice

Instructions

1. Preheat oven to 425°F. Toss chickpeas, zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, cumin, paprika, oregano, and a generous pinch of salt. Spread on a sheet pan.
2. Roast 22–25 minutes, tossing halfway, until vegetables are tender and chickpeas are crispy.
3. Spread hummus across the bottom of a platter or divide among plates.
4. Top the hummus with the roasted vegetables and chickpeas. Drizzle with lemon juice and garnish with fresh parsley. Serve with warm pita triangles.