Spring Recipe: Roasted Red Pepper Hummus Carrots

Friday, April 2, 2021

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


  • Blender
  • Measuring cups
  • Measuring spoons
  • Can opener
  • Paring knife
  • Cutting board
  • Sandwich bag
  • Tasting spoon
  • Strainer 
  • Bowls of various sizes


Get Organized!

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

  • 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.

Get Cooking!

  • 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. 


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