📖 Instructions

1. First, let’s tackle the hummus. In a food processor, toss in your drained chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and a pinch of salt. Give it a whirl until it’s smooth and creamy. If it seems too thick, add a tablespoon or two of cold water until it reaches your desired consistency. I personally like mine a little chunky, but that's just me. Season with salt and pepper to taste. Set aside.
2. Next up, prepping the veggies. Chop your zucchini, bell peppers, red onion, and cherry tomatoes into bite-sized pieces. In a large bowl, drizzle with olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and pepper. Toss everything together, making sure each piece is nicely coated.
3. Now, for the halloumi – that salty, squeaky cheese that's going to make everything better! Cut the halloumi into roughly 1/2-inch thick slices. Brush lightly with olive oil.
4. Alright, fire up that grill! Preheat it to medium-high heat. If you're using wooden skewers for the halloumi, make sure you soak them in water for at least 30 minutes before threading the cheese. This will prevent them from burning on the grill. Thread the halloumi onto the skewers.
5. Grill the vegetables for about 8-10 minutes, flipping occasionally, until they're tender and slightly charred. Don’t overcrowd the grill; work in batches if necessary. You want those beautiful grill marks!
6. Grill the halloumi skewers for about 2-3 minutes per side, until they're golden brown and slightly softened. Watch them closely, as they can burn quickly!
7. While the veggies and halloumi are grilling, warm up your pita bread. You can do this directly on the grill for a minute or two per side, or in a warm oven.
8. Time to assemble the platter! Spread a generous amount of hummus on a large serving dish. Arrange the grilled vegetables and halloumi skewers around the hummus. Tuck in the warm pita bread. That's it! A vibrant, shareable feast, ready to make memories and impress! I hope you like it!