Roasted Red Pepper Hummus Snack Jars

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.

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.

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

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.

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.

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.

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

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.

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