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Roasted Red Pepper Hummus with Cucumber and Carrots

Smoky-sweet oven-roasted red peppers blend into creamy chickpea hummus with a hint of cumin and paprika, served with cool, crunchy cucumber and carrot sticks.

Roasted Red Pepper Hummus with Cucumber and Carrots

Ingredients

  • 2 medium240 gRed bell pepperhalved and seeded
  • 2 cloves6 gGarlic2 cloves, unpeeled
  • 1½ tbsp20 gOlive oildivided
  • 1 can, drained254 gChickpeas, canned, drained and rinsed
  • 2½ tbsp40 gTahini
  • 2 tbsp30 gLemon juice
  • 1 tsp2 gGround cumin
  • ¾ tsp2 gPaprika (sweet or smoked)smoked
  • ¼ tsp2 gSalt
  • 1½ tbsp20 gWatercold
  • 2⅓ cups sliced250 gCucumbercut into spears
  • 4 medium240 gCarrotspeeled and cut into sticks

Steps

  1. Preheat the oven to 450°F (230°C) and line a baking sheet with foil.
  2. Place the red bell pepper halves cut side down and the unpeeled garlic cloves on the baking sheet, and brush them with half of the olive oil.
  3. Roast for 20 to 25 minutes, until the pepper skins are blistered and charred in spots.
  4. Transfer the red bell pepper to a bowl, cover, and let it steam for 10 minutes, then peel off the skins. Squeeze the roasted garlic from its peels.
  5. While the pepper steams, cut the cucumber into spears and the carrot into sticks; chill them until serving.
  6. In a food processor, blend the chickpeas, tahini, lemon juice, cumin, smoked paprika, salt and the roasted garlic for 1 minute.
  7. Add the peeled roasted red bell pepper and blend, drizzling in the cold water, until very smooth and fluffy, about 2 minutes, scraping down the sides as needed.
  8. Spoon the hummus into a bowl, drizzle with the remaining half of the olive oil, and serve with the cucumber spears and carrot sticks.

Contains: Sesame.

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

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