Roasted Red Pepper Hummus Snack Box with Crudités

Ingredients

• 2 unit red bell peppers
• 540 ml canned chickpeas, drained
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 3 tbsp extra-virgin olive oil
• 1 unit garlic clove
• 0,5 tsp ground cumin
• 0,25 tsp smoked paprika
• 2 tbsp fresh parsley, chopped
• 0,75 tsp sea salt
• 4 cup assorted crudités and pita

Instructions

1. 1

   Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.

2. 2

   Halve 2 red bell peppers, remove seeds, and roast cut-side down for 25 minutes until the skins blister and blacken in patches.

3. 3

   Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes, then slip off the skins.

4. 4

   In a food processor, combine one 540 ml can of drained chickpeas, the peeled peppers, 3 tbsp tahini, 2 tbsp fresh lemon juice, 1 garlic clove, 1/2 tsp ground cumin, and 3/4 tsp sea salt.

5. 5

   Blend for 2 minutes, then with the motor running, drizzle in 3 tbsp extra-virgin olive oil until the hummus is glossy and completely smooth.

6. 6

   Add 2–3 tbsp ice water as needed to loosen the texture until it falls in soft ribbons off the spatula.

7. 7

   Taste and adjust with more lemon or salt, then transfer to a shallow bowl and swirl the surface with the back of a spoon.

8. 8

   Finish with a drizzle of olive oil, a pinch of smoked paprika, and a scattering of chopped parsley for a fresh herby lift.

9. 9

   Divide into snack containers with cucumber sticks, carrot sticks, cherry tomatoes, and warm pita triangles for dipping.