Who doesn't like to eat a rainbow?
In a food processor, pulse lemon juice, garlic and salt. Let sit for at least 10 minutes to eliminate the sharp taste of raw garlic.
Add tahini and blend until light and fluffy. Add 1 tablespoon ice water at a time and keep running the food processor until smooth.
Add the cumin, curry powder, and turmeric (if using) and the chickpeas. Blend until very smooth. Taste and add more salt, cumin, or lemon juice to taste.
Cut vegetables into 1-inch pieces. Preheat oven to 425 and line two baking sheets with parchment paper or silicone baking mats.
Put potatoes, carrots, and onions, and/or brussel sprouts on one baking sheet (if not using oil, I like to steam these vegetables first until crisp-tender). These vegetables need to cook longest.
Put any bell peppers, squash, broccoli or zucchini on the 2nd baking sheet.
I roast vegetables without any oil, but if you want to toss the vegetables with oil, the best are grapeseed or avocado oil, as they don't produce trans fats in high heat. A little balsamic vinegar is also delicious!
Sprinkle with salt, pepper, and thyme. Bake the starchy vegetables for 30-45 minutes, and the other vegetables for 20-30 minutes, until soft and golden brown.
Assemble rainbows on each plate, with cauliflower clouds and a pot of gold hummus at the end!
For a quick version, you can buy yellow lentil hummus, or mix curry powder into your favorite store-bought hummus.
Raw vegetables make this an easy vegetable platter.