Roasted Vegetable Chummus Platter - Kosher.com

Ingredients

• 2 tablespoons Tuscanini Olive Oil, plus more for coating and drizzling
• 2 carrots, peeled and cut into sticks
• 1 onion, cut into wedges
• 2 zucchinis, cut into spears
• 2 sweet potatoes, peeled and cut into wedges
• 1–2 red peppers, cut into strips
• 2 medium potatoes, peeled and cut into wedges
• 2 tablespoons cornstarch, divided
• 1 teaspoon sumac, or to taste
• 1/2 teaspoon paprika
• Himalayan salt, to taste
• pinch black pepper
• 1 cup chummus, such as Sabra, or more if necessary
• handful roasted pine nuts, for garnish
• fresh parsley, for garnish (optional)
• 2 tablespoons Tuscanini Olive Oil
• 2 tablespoons cleaned and chopped parsley leaves
• 1 tablespoon Tuscanini Balsamic Vinegar
• 2 teaspoons Gefen Maple Syrup
• 2 drops freshly squeezed lemon juice (optional)
• salt, to taste