Roasted Red Pepper Hummus Snack Jars with Rainbow Veggies

Name: Roasted Red Pepper Hummus Snack Jars with Rainbow Veggies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Lunchbox and snacks
Ingredients: 2 red bell peppers; 1 cup canned chickpeas, drained and rinsed; 0,33 cup tahini; 3 tbsp fresh lemon juice; 2 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

Silky, smoky roasted red pepper hummus layered under a rainbow of crunchy vegetables in a portable jar-creamy, tangy, and deeply savoury.

Time: 45 min
Servings: 4
Level: Easy
Calories: 296

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Original Olivi recipe · nutrition calculated per serving

Ingredients

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4servings

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Instructions

9 steps · tick them off as you cook

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.
25 minutes
Transfer the hot peppers to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes-this loosens the skins.
10 minutes
Peel and seed the peppers, discarding the charred skins, and roughly chop the flesh.
In a food processor, combine the drained chickpeas, roasted peppers, tahini, lemon juice, garlic, cumin, smoked paprika, and 3/4 tsp salt.
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.
1 minute
Taste and adjust with more lemon juice or salt; you want it bright, smoky, and slightly tangy.
Spoon a generous 1/2 cup of hummus into the base of each wide-mouth mason jar, smoothing the surface.
Stand the carrot sticks, cucumber batons, bell pepper strips, and celery upright in the hummus, packing them snugly so they stay put during transport.
Tuck a few cherry tomatoes and parsley sprigs into the top for colour, then seal the jars and refrigerate for up to 3 days.

Chef's tip

Blend the hummus for a full 3 minutes total and add ice water at the end-the cold water aerates the tahini emulsion, giving you that restaurant-quality cloud-like texture.