Wash and dry produce.

Break vermicelli noodles into bite-size pieces.

Trim and halve zucchini lengthwise; cut crosswise into 1-inch-thick half-moons. Core, deseed, and cut bell pepper into 1-inch pieces. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Zest and quarter lemon.

Heat a drizzle of oil in a medium pot over medium-high heat. Add vermicelli and cook, stirring constantly, until noodles are lightly browned, 3-5 minutes. TIP: Once the noodles start to brown, they do so quickly—keep an eye out for burning!

Stir in rice, stock concentrate, and 1½ cups water (3 cups for 4 servings); season with salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice and noodles are tender, 20-22 minutes. 

Fluff pilaf with a fork. Keep covered off heat until ready to serve.

While pilaf cooks, heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini, bell pepper, mushrooms, garlic powder, and sumac. Season with salt and pepper. Cook, stirring occasionally, until veggies are tender, 5-7 minutes.

Remove from heat; stir in lemon zest and juice from one lemon wedge (two wedges for 4 servings). Keep covered until ready to serve.

In a small bowl, combine hummus and juice from one lemon wedge (two wedges for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Divide pilaf and veggies between plates in separate sections. Serve with lemony hummus and remaining lemon wedges on the side.