Roasted Red Pepper Hummus Snack Box with Crunchy Vegetables

Name: Roasted Red Pepper Hummus Snack Box with Crunchy Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Lunchbox and snacks
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

A silky, smoky roasted red pepper hummus finished with olive oil and lemon, packed alongside crisp raw vegetables and warm pita for dipping.

Time: 40 min
Servings: 4
Level: Easy

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Original Olivi recipe · nutrition calculated per serving

Ingredients

0 of 12

4servings

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Instructions

8 steps · tick them off as you cook

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.
25 minutes
Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes so the skins loosen.
10 minutes
Peel off the charred skins, discard the stems and seeds, then roughly chop the flesh, reserving any juices for extra flavour.
In a food processor, combine the drained chickpeas, tahini, garlic clove, lemon juice, ground cumin and smoked paprika, then pulse until sandy.
Add the roasted peppers with their juices and process for 1 full minute, scraping the sides, until the mixture turns smooth and coral-pink.
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.
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.
Divide the hummus among four lunch containers and pack alongside carrot sticks, cucumber spears, cherry tomatoes and warm pita wedges.

Chef's tip

Process the tahini and lemon juice with the chickpeas for a full minute before adding anything else — this whips air into the base and gives the hummus its signature cloud-like texture.