Spring Recipe: Roasted Red Pepper Hummus Carrots
Just in time for spring, these roasted red pepper hummus crackers make a delicious Easter appetizer or garden time savoury snack!
- 1 large roasted red pepper, peeled and seeded. (you can roast your own or use one from a jar!)
- 1 clove garlic
- 1 lemon, juiced
- 1 can of chickpeas, drained but not rinsed. (reserve the liquid)
- ¼ cup olive oil
- 1 tablespoon tahini
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- Salt to taste
- Crackers for serving
- Dill fronds to garnish
- Measuring cups
- Measuring spoons
- Can opener
- Paring knife
- Cutting board
- Sandwich bag
- Tasting spoon
- Bowls of various sizes
Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.
- Measure out the olive oil, tahini, cumin, turmeric and paprika.
- Cut the lemon in half and squeeze out the juice, fishing out any seeds.
- Open the can of chickpeas and strain out the liquid, set liquid aside.
- Add the chickpeas, pepper, garlic, tahini, lemon juice and spices to a blender and blend until smooth. Taste for seasoning and add salt.
- Slowly add the olive oil while the blender is running. If the hummus is too thick you can add a bit of the reserved chickpea liquid. You want a nice smooth consistency.
- Add the hummus to a sandwich bag and cut off one of the corners.
- Using a zigzag motion pipe the hummus onto a cracker, making the zigzag get narrower towards the bottom to look like a carrot. Stick a piece of dill at the top of the “carrot” and repeat with remaining hummus and crackers.