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Snack recipe · from the recipe book

Smoky Roasted Pepper White Bean Hummus

A silky, smoky white bean hummus with charred red peppers, cumin and walnuts, served with cool, crunchy cucumber and carrot sticks.

Smoky Roasted Pepper White Bean Hummus

Ingredients

  • 2 medium240 gRed bell pepperhalved and seeded
  • 2 cloves6 gGarlicunpeeled cloves
  • 1½ cups260 gGreat northern or cannellini beans, canned, drained and rinsed
  • 3½ tbsp chopped25 gWalnuts
  • 1½ tbsp20 gTahini
  • ½ lemon, juiced25 gLemon juice
  • 1½ tbsp20 gOlive oildivided
  • ¾ tsp2 gPaprika (sweet or smoked)smoked
  • ½ tsp1 gGround cumin
  • ¼ tsp1.5 gSalt
  • 1½ tbsp20 gWatercold
  • 1 tbsp chopped4 gFresh parsleychopped
  • 2⅓ cups sliced250 gCucumbercut into sticks
  • 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 bell pepper halves skin side up on the sheet with the garlic cloves, and rub them with half of the olive oil.
  3. Roast for 20 to 25 minutes, until the pepper skins are blackened in spots; add the walnuts to a corner of the sheet for the last 5 minutes to toast.
  4. Transfer the pepper to a bowl, cover and let steam 10 minutes, then peel off the skins; squeeze the garlic from its skins.
  5. In a blender or food processor, blend the roasted pepper, garlic, walnuts, great northern beans, tahini, lemon juice, smoked paprika, cumin and salt until smooth, adding the cold water a little at a time until silky.
  6. Spoon the hummus into a bowl, drizzle with the remaining half of the olive oil and sprinkle with the parsley.
  7. Serve with the cucumber and carrot sticks for dipping.

Contains: Tree nuts, Sesame.

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

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