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With the rack in the middle position, preheat the oven to 425°F (220°C).
On a non-stick or parchment paper-lined baking sheet, toss the vegetables and sunflower seeds in the oil. Season with salt and pepper. Bake for 25 minutes or until the vegetables are tender and slightly browned, stirring halfway through. Let cool.
Meanwhile, in a food processor, combine the chickpeas, tahini, olive oil, lemon zest and juice. Season with salt and pepper. With the machine running, drizzle in the water and purée until very smooth, about 3 minutes. Use a spatula to scrape down the sides of the food processor as needed.
Serve the hummus in shallow bowls topped with the roasted vegetable salad. Sprinkle with the feta and mint leaves.
The hummus can be made in advance and will keep for 1 week in an airtight container in the refrigerator.
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