Heat oven to 425 and line a rimmed metal baking sheet with parchment paper.
Toss the broccoli and bell peppers with the oil on the parchment then spread out in an even layer.
Roast for 10 minutes, flip, then roast another 8 minutes or until the veggies are tender and lightly browned on the edges. Set aside.
Meanwhile, bring a medium pot of water to a boil.
Cook the pasta until just done.
Reserve one tablespoon of hot pasta water, then drain the pasta and return to the hot pan over medium-low heat.
Add the reserved hot pasta water back into the pot along with the hummus and lemon juice.
Gently fold until the pasta is evenly coated.
Fold in the dried oregano, crushed red pepper flakes, black pepper, and salt.
Grab the ends of the parchment paper and carefully lift the roasted veggies off of the pan, transferring them to the pasta pot. Make sure to include the excess oil on the parchment paper.
Add the fresh tomatoes to the pot, then gently fold and serve.
