Roasted Red Pepper Hummus Snack Jars

Ingredients

• 1 can (540 ml) canned chickpeas, drained and rinsed
• 1 large red bell pepper
• 0,33 cup tahini
• 3 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 3 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 0,5 tsp smoked paprika
• 2 tbsp fresh parsley, chopped
• 2 medium carrots
• 1 small English cucumber
• 3 pieces celery stalks

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Place the red pepper on a small baking sheet and roast for 20-25 minutes, turning once, until the skin is blistered and charred in spots.

2. 2

   Transfer the hot pepper to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes-this loosens the skin for easy peeling.

3. 3

   Peel the pepper, discard the seeds and stem, and roughly chop the flesh. Reserve any juices.

4. 4

   In a food processor, combine the drained chickpeas, tahini, lemon juice, minced garlic, ground cumin, and 1 tsp fine sea salt. Blend for 1 minute until crumbly.

5. 5

   With the motor running, drizzle in the extra-virgin olive oil, followed by 3-4 tbsp of ice water, one tablespoon at a time, until the hummus turns pale, silky, and fluffy-about 3 minutes of total blending.

6. 6

   Add the roasted pepper and its juices, and pulse until fully incorporated with a light coral hue. Taste and adjust with more lemon or salt.

7. 7

   Wash and cut the carrots, cucumber, and celery into sticks roughly 4 inches (10 cm) long to fit standing upright in the jars.

8. 8

   Spoon about 1/3 cup of hummus into the bottom of each 500 ml mason jar, then arrange the vegetable sticks vertically, pressing them gently into the hummus.

9. 9

   Sprinkle the tops with chopped parsley and a light dusting of smoked paprika. Seal and refrigerate for up to 4 days.