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Lemony Chickpea Hummus with Bell Pepper Scoops

Silky, bright hummus with fresh lemon juice and zest, nutty tahini and a cumin-dusted olive oil drizzle, scooped up with crisp sweet bell pepper wedges.

Lemony Chickpea Hummus with Bell Pepper Scoops

Ingredients

  • 1 can, drained254 gChickpeas, canned, drained and rinsed
  • 3 tbsp45 gTahinistirred well
  • 1 lemon, juiced45 gLemon juice
  • 1½ tsp3 gLemon zest
  • 2 cloves6 gGarlicpeeled
  • 3 tbsp45 gWaterice-cold
  • 1½ tbsp20 gOlive oildivided
  • 1 tsp2 gGround cumindivided
  • ¼ tsp2 gSalt
  • ½ tsp1 gPaprika (sweet or smoked)
  • 1½ tbsp chopped5 gFresh parsleyfinely chopped
  • 2 medium238 gRed bell pepperseeded and cut into wide wedges
  • 1 medium119 gGreen bell pepperseeded and cut into wide wedges

Steps

  1. Cut the red bell pepper and green bell pepper into wedges, chop the parsley, and chill the red bell pepper and green bell pepper wedges while you make the hummus.
  2. In the blender, combine the tahini, lemon juice, lemon zest and garlic; blend for 30 seconds until thick and pale.
  3. Add the chickpeas, half of the olive oil, half of the cumin and the salt. Blend until smooth, scraping down the sides.
  4. With the blender running, drizzle in the ice-cold water a little at a time until the hummus is light and creamy, about 1 to 2 minutes.
  5. Spread the hummus in a shallow bowl and swirl a well in the top.
  6. Stir the remaining half of the olive oil with the remaining half of the cumin and spoon it into the well.
  7. Sprinkle the paprika and parsley over the top and serve with the chilled red bell pepper and green bell pepper wedges for scooping.

Contains: Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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