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Roasted Red Pepper Hummus with Vegetable Sticks

Roasted Red Pepper Hummus with Vegetable Sticks

Snack
Prep Time
15min
Cook Time
15min
Servings
1
Calories
320
Chef's Note

For an extra layer of flavor, try adding a pinch of za'atar or sumac to the hummus. The hummus can be made ahead and stored in the refrigerator for up to 5 days, making it perfect for meal prep. If you don't have time to roast your own peppers, you can substitute with 1/4 cup jarred roasted red peppers, but the fresh-roasted flavor is worth the extra effort!

Tags
vegetarian
vegan
healthy
snack
Mediterranean
chickpeas
dip
gluten-free
dairy-free
plant-based
Ingredients

  • 1 medium red bell pepper

  • 1/2 cup canned chickpeas

  • 1 tablespoon tahini

  • 1 clove garlic

  • 1 tablespoon lemon juice

  • 1 tablespoon extra virgin olive oil

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon smoked paprika

  • 1/4 teaspoon salt

  • 1 medium carrot

  • 1/2 medium cucumber

  • 1 stalk celery

  • 1/2 medium bell pepper (any color)

Instructions
  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Cut 1 medium red bell pepper in half, remove seeds and stem, and place cut-side down on a baking sheet lined with parchment paper.

  • 3

    Roast the red pepper for 15 minutes until the skin is charred and blistered.

  • 4

    Remove the pepper from the oven and immediately place in a small bowl. Cover with plastic wrap and let steam for 5 minutes (this makes the skin easier to remove).

  • 5

    While the pepper is cooling, drain and rinse 1/2 cup of chickpeas, reserving 2 tablespoons of the liquid from the can.

  • 6

    Peel the skin off the roasted red pepper and roughly chop.

  • 7

    In a food processor, combine the roasted red pepper, 1/2 cup chickpeas, 1 tablespoon tahini, 1 minced garlic clove, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/4 teaspoon cumin, 1/4 teaspoon smoked paprika, and 1/4 teaspoon salt.

  • 8

    Process until smooth, adding 1-2 tablespoons of the reserved chickpea liquid if needed to reach desired consistency.

  • 9

    Wash and peel 1 medium carrot, then cut into sticks.

  • 10

    Wash and cut 1/2 medium cucumber into sticks.

  • 11

    Wash and cut 1 celery stalk into sticks.

  • 12

    Wash, deseed, and cut 1/2 bell pepper into sticks.

  • 13

    Transfer the hummus to a small serving bowl and arrange the vegetable sticks around it.

Nutrition Information (per serving)
320
Calories
9g
Protein
32g
Carbs
18g
Fat
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