Bell Pepper Strips with Hummus

The night before, place dried chickpeas in a large bowl and cover with cold water by at least 2 inches. Add 1/2 teaspoon baking soda to help soften them. Let soak overnight (at least 8 hours).

Drain and rinse the soaked chickpeas. Place in a pot and cover with fresh water by 2 inches. Bring to a boil, then reduce heat and simmer for 30-40 minutes until very tender. Skim off any foam that rises to the surface.

While the chickpeas cook, wash and dry the bell peppers. Remove the stems, seeds, and membranes. Slice into even strips about 1/2 inch wide.

Arrange the pepper strips on a serving platter or in individual containers if preparing for meal prep.

When the chickpeas are tender, drain them, reserving about 1/4 cup of the cooking liquid. Allow them to cool for 5 minutes.

In a food processor, combine the warm chickpeas, tahini, minced garlic, juice of one lemon (about 3 tablespoons), olive oil, cumin, and salt.

Process for 3-4 minutes until very smooth, stopping occasionally to scrape down the sides. If the hummus is too thick, add ice water one tablespoon at a time until you reach your desired consistency.

Taste and adjust seasonings as needed, adding more salt, lemon juice, or cumin to your preference.

Transfer the hummus to a serving bowl. Using the back of a spoon, create a swirl pattern on the surface.

Drizzle with a little extra olive oil, sprinkle with smoked paprika and za'atar spice blend, and garnish with chopped fresh parsley.

Serve the hummus alongside the colorful bell pepper strips. For best flavor, allow the hummus to rest at room temperature for 30 minutes before serving.