Roasted Red Pepper Hummus Snack Jars with Rainbow Veggies

Ingredients

• 2 unit red bell peppers
• 1 cup canned chickpeas, drained and rinsed
• 0,33 cup tahini
• 3 tbsp fresh lemon juice
• 2 unit garlic cloves
• 3 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 0,5 tsp smoked paprika
• 2 cup carrot sticks
• 2 cup cucumber batons
• 1 cup yellow bell pepper strips
• 1 cup celery sticks
• 1 cup cherry tomatoes
• 2 tbsp fresh flat-leaf parsley

Instructions

1. 1

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

2. 2

   Transfer the hot peppers to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes-this loosens the skins.

3. 3

   Peel and seed the peppers, discarding the charred skins, and roughly chop the flesh.

4. 4

   In a food processor, combine the drained chickpeas, roasted peppers, tahini, lemon juice, garlic, cumin, smoked paprika, and 3/4 tsp salt.

5. 5

   Blend for 1 minute, then with the motor running, drizzle in the extra-virgin olive oil and 2-3 tbsp ice water until the hummus is silky and pale-scrape down the sides and blend another 2 minutes for maximum creaminess.

6. 6

   Taste and adjust with more lemon juice or salt; you want it bright, smoky, and slightly tangy.

7. 7

   Spoon a generous 1/2 cup of hummus into the base of each wide-mouth mason jar, smoothing the surface.

8. 8

   Stand the carrot sticks, cucumber batons, bell pepper strips, and celery upright in the hummus, packing them snugly so they stay put during transport.

9. 9

   Tuck a few cherry tomatoes and parsley sprigs into the top for colour, then seal the jars and refrigerate for up to 3 days.