Bell Pepper & Hummus Snack Box

Name: Bell Pepper & Hummus Snack Box
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: middle_eastern
Ingredients: 1.5 cup chickpeas (dried, soaked overnight and boiled until tender, or cooked from dry); 3 tbsp tahini; 3 tbsp lemon juice (freshly squeezed); 1 pcs garlic (clove, minced); 2 tbsp olive oil (extra virgin, plus more for drizzling); 1 pinch salt; 1 pinch cumin powder; 4 tbsp water (ice-cold, or as needed for consistency); 3 pcs bell pepper (medium, assorted colors, deseeded and sliced into strips); 1 pinch paprika (for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Crisp, colorful bell pepper strips paired with a smooth, nutty chickpea hummus. A fresh, satisfying snack box that comes together in minutes — perfect for meal prep, work lunches, or an afternoon energy boost.

PREP

15m

COOK

SERVES

1 CUP

431 cal

SERVINGS

METHOD · 5 STEPS

prep
Prep the chickpeas for the hummus.
If using dried chickpeas: soak overnight, then boil in fresh water until very tender (about 45-60 minutes). Drain and let cool slightly. For the smoothest hummus, pinch the skins off the chickpeas — this takes a few minutes but makes a silkier dip.
TIPOvercook the chickpeas a little — they should mash easily between your fingers. Firm chickpeas make grainy hummus.
mix · ~3 min
Blend the hummus base.
1.Add the cooked chickpeas, tahini, lemon juice, minced garlic, olive oil, salt, and cumin powder to the food processor.
2.Blend for 1-2 minutes until a thick paste forms, scraping down the sides once.
3.With the motor running, drizzle in ice-cold water one tablespoon at a time until the hummus is smooth and creamy.
TIPIce-cold water whips the tahini and oil, making the hummus lighter and fluffier — don't skip this trick.
prep
Slice the bell peppers.
Wash the bell peppers, remove the stems, seeds, and white membranes. Slice into thick strips about 1/2 inch wide — sturdy enough to scoop but easy to bite.
assemble
Assemble the snack boxes.
1.Divide the hummus evenly among 4 compartments or small containers (about 1/3 cup each).
2.Swirl the top of each hummus portion with the back of a spoon and drizzle lightly with olive oil.
3.Sprinkle a pinch of paprika over each hummus portion.
4.Arrange the bell pepper strips in the remaining compartment or a separate section.
serve
Chill and serve, or pack for later.
Cover and refrigerate until ready to eat. The snack boxes keep well for up to 4 days in the fridge — the peppers stay crisp and the hummus flavor deepens overnight.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For silkiest hummus, peel the chickpeas after cooking — it removes tough skins that cause graininess.
2
Use ice-cold water when blending; it emulsifies the tahini and oil for a lighter, fluffier texture.
3
Overcook dried chickpeas until they mash easily between your fingers — undercooked chickpeas make gritty hummus.
4
Let the hummus rest in the fridge for at least 30 minutes before serving; flavors meld and deepen overnight.
5
Cut bell pepper strips 1/2-inch thick so they're sturdy enough to scoop hummus without breaking.
6
Store hummus and peppers in separate compartments to keep the peppers crisp for up to 4 days.

RECIPE VARIATIONS

Adapt it for your goals.

Roasted Red Pepper Hummus

Add 1 roasted red bell pepper (skin removed) to the food processor with the chickpeas. This gives the hummus a sweet, smoky flavor and a vibrant orange color, perfect for variety.

Spicy Harissa Twist

Stir 1-2 teaspoons of harissa paste into the finished hummus. This adds a North African kick of heat and complex spice, great for those who enjoy bold flavors.

Herbed Green Hummus

Blend in a handful of fresh parsley or cilantro leaves (stems removed) with the chickpeas. This brightens the hummus with herbal notes and adds a pop of green color.

HEALTH BENEFITS