Roasted Red Pepper Hummus Snack Box with Crunchy Vegetables

Ingredients

• 2 piece red bell peppers
• 1 can canned chickpeas, drained and rinsed
• 0,33 cup tahini
• 1 piece garlic clove
• 3 tbsp lemon juice
• 3 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 0,5 tsp smoked paprika
• 0,75 tsp kosher salt
• 2 cup carrot sticks
• 2 cup cucumber spears
• 2 piece whole wheat pita, cut into wedges

Instructions

1. 1

   Preheat the oven to 425°F (220°C) and roast the red bell peppers whole on a foil-lined tray for 25 minutes, turning once, until the skins blister and blacken in patches.

2. 2

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

3. 3

   Peel off the charred skins, discard the stems and seeds, then roughly chop the flesh, reserving any juices for extra flavour.

4. 4

   In a food processor, combine the drained chickpeas, tahini, garlic clove, lemon juice, ground cumin and smoked paprika, then pulse until sandy.

5. 5

   Add the roasted peppers with their juices and process for 1 full minute, scraping the sides, until the mixture turns smooth and coral-pink.

6. 6

   With the motor running, stream in the extra-virgin olive oil followed by 2 to 3 tbsp ice water until the hummus is silky and holds soft peaks.

7. 7

   Season with kosher salt to taste, then transfer to a shallow bowl and swirl the top with the back of a spoon to create a well for a drizzle of olive oil.

8. 8

   Divide the hummus among four lunch containers and pack alongside carrot sticks, cucumber spears, cherry tomatoes and warm pita wedges.