Roasted Red Pepper Hummus Carrots

Just in time for spring, these roasted red pepper hummus crackers make a delicious Easter or spring celebration appetizer!

Difficulty

Intermediate

Yield

2 cups

Ingredients

1 large roasted red pepper, peeled and seeded. (you can roast your own or use one from a jar!)1 clove garlic1 lemon, juiced1 can of chickpeas, drained but not rinsed. (reserve the liquid)1/4 cup olive oil1 tablespoon tahini1 teaspoon cumin1 teaspoon turmeric1 teaspoon paprika Salt to taste Crackers for serving Dill fronds to garnish

Equipment

BlenderMeasuring cupsMeasuring spoonsCan openerParing knifeCutting boardSandwich bagTasting spoonStrainerBowls 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.