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Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Arrange the tomatoes, carrots, zucchini, bell pepper, beets, potatoes, chickpeas, and mushrooms on the prepared sheet, keeping them in separate areas if you prefer a cleaner look.
Drizzle the olive oil over the vegetables and chickpeas. Season with paprika, cumin, salt, and black pepper. Toss gently to coat everything evenly.
Roast for 25–30 minutes, stirring halfway, until the vegetables become tender and lightly browned.
Spread the hummus in the center of a wide bowl and create a soft swirl with the back of a spoon.
Arrange the roasted vegetables, chickpeas, and mushrooms around the hummus.
Drizzle the vegetables with lemon juice and finish with a sprinkle of fresh parsley.
Serve warm or at room temperature.