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Snack recipe · from the recipe book

Roasted Red Pepper Hummus with Toast

Silky chickpea hummus blended with sweet, charred red peppers, tahini and smoky paprika, scooped up with crisp whole-wheat toast.

Roasted Red Pepper Hummus with Toast

Ingredients

  • 2 medium240 gRed bell pepperhalved and seeded
  • 1½ tbsp20 gOlive oil
  • 1 can, drained254 gChickpeas, canned, drained and rinsed
  • 2 tbsp30 gTahini
  • ½ lemon, juiced25 gLemon juice
  • 2 cloves6 gGarlicpeeled
  • ¾ tsp2 gPaprika (sweet or smoked)
  • ½ tsp1 gGround cumin
  • ¼ tsp1.5 gSalt
  • 1½ tbsp20 gWatercold
  • 4 slices128 gWhole-wheat bread

Steps

  1. Preheat the oven to 450°F (230°C) and line a sheet pan with foil.
  2. Rub the bell pepper halves with half of the olive oil and lay them cut side down on the pan. Roast 20 to 25 minutes, until the skins blister and char.
  3. Transfer the bell peppers to a bowl, cover and let steam 10 minutes, then peel off the skins.
  4. In a food processor, blend the chickpeas, tahini, lemon juice, garlic, paprika, cumin and salt until a thick paste forms.
  5. Add the roasted bell peppers and the water and blend 2 minutes, until very smooth and creamy.
  6. Spoon the hummus into a bowl, swirl the top and drizzle with the remaining half of the olive oil.
  7. Toast the whole-wheat bread until crisp, cut each slice into 4 triangles and serve alongside the hummus.

Check labels: Vegan when you buy whole-wheat bread labeled vegan.

Check labels: Dairy-free when you buy whole-wheat bread made without milk.

Contains: Gluten, Sesame. Some brands contain milk, egg, soy.

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

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