Roasted Veggie Hummus Bowl

Ingredients

• 1/2 cup Hummus (store-bought or homemade)
• 1 medium Zucchini
• 1 medium Red bell pepper
• 1/2 medium Red onion
• 1 cup Cherry tomatoes
• 2 tbsp Olive oil
• 1 tsp Ground cumin
• 1/2 tsp Smoked paprika
• 1/2 tsp Garlic powder
• 1/4 tsp Salt
• 1/8 tsp Black pepper
• 1 tbsp Lemon juice
• 2 tbsp Fresh parsley (chopped)(optional)
• 1 small Optional: warm pita or flatbread(optional)

Instructions

1. 1

   Preheat oven to 425°F (220°C). Wash and chop zucchini, bell pepper, and red onion into bite-size pieces; halve cherry tomatoes. (Prep: 10 minutes.)

2. 2

   On a sheet pan, toss vegetables with olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper. Spread in an even layer and roast until tender and lightly browned, 18–22 minutes. (Cook: 20 minutes.)

3. 3

   Warm the hummus in a microwave or small saucepan until just soft and spreadable, about 1–2 minutes.

4. 4

   Assemble bowls: spread hummus, top with roasted vegetables, and drizzle with lemon juice. Finish with parsley and an extra drizzle of olive oil if desired.