Red Pepper Hummus Plate Recipe
House-made hummus, pita, carrots, celery, broccoli
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Ingredients
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Hummus
Vegetable Dippers
Method
Hummus Preparation
- 1
Roast the Red Pepper
Preheat your oven to 400°F (200°C). Cut the red bell pepper in half, remove the seeds and stem, and place it cut-side down on a baking sheet. Roast for 20-25 minutes, or until the skin is blistered and blackened. Remove from the oven and let cool.
- 2
Blend the Hummus Ingredients
Once the roasted red pepper has cooled, peel off the skin and place it in a food processor. Add the canned chickpeas, tahini, garlic cloves, fresh lemon juice, olive oil, ground cumin, salt, and water. Blend until smooth and creamy. If the hummus is too thick, add additional water, one tablespoon at a time, until the desired consistency is reached.
- 3
Vegetable Preparation
- 4
Prepare the Pita
Cut the pita bread into triangles or quarters for easy dipping. Optionally, you can warm them in the oven for a few minutes or toast them lightly.
- 5
Cut the Vegetables
Wash and peel the carrots, then cut them into sticks. Wash the celery stalks and cut them into 3-inch pieces. Wash the broccoli florets and ensure they are bite-sized.
Serving
- 6
Plate the Hummus and Dippers
In a serving bowl, transfer the red pepper hummus. Arrange the pita triangles, carrot sticks, celery pieces, and broccoli florets around the hummus on a large serving platter. Serve immediately and enjoy!
