Roasted Red Pepper Hummus Snack Box with Crudités

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

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

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

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.

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.

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

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

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

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