Pepper Strips with Hummus
Crunchy, vibrant bell pepper strips paired with a velvety smooth hummus made from scratch. A refreshing snack or light appetizer that comes together quickly with simple ingredients.
For 4 servings
- boil · ~20 min
Boil the soaked chickpeas until tender.
Drain the soaked chickpeas and add them to a pressure cooker with fresh water. Pressure cook for 15-20 minutes until very soft. If using a regular pot, boil for 45-60 minutes until they mash easily between your fingers. Drain and let cool slightly.
TIPOvercooking the chickpeas slightly makes the hummus extra creamy. They should be soft enough to squish with light pressure. - mix · ~3 min
Blend the hummus base.
1.Add the warm boiled chickpeas to a food processor.2.Add tahini, lemon juice, garlic cloves, salt, and cumin powder.3.Add ice cubes and 2 tablespoons of water.4.Blend for 2-3 minutes until very smooth, scraping down the sides as needed.TIPBlending while chickpeas are still warm helps achieve the smoothest texture. Add extra water a tablespoon at a time for a looser hummus. - prep · ~5 min
Slice the bell peppers into strips.
1.Wash and dry the bell peppers.2.Cut off the tops, remove the cores and seeds.3.Slice each pepper half into thin, even strips about half an inch wide. - assemble · ~2 min
Assemble the pepper strips with hummus.
1.Spread the hummus evenly into a wide serving bowl.2.Use the back of a spoon to create swirls and a shallow well in the center.3.Arrange the bell pepper strips around the hummus or serve them on a separate plate.4.Drizzle olive oil over the hummus and dust with a pinch of paprika. - serve
Serve immediately.
Enjoy the pepper strips dipped straight into the creamy hummus.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook chickpeas until very soft—they should mash with light finger pressure for the creamiest hummus.
- 2Blend the hummus while the chickpeas are still warm; this helps emulsify the tahini and creates a silky texture.
- 3Add ice cubes during blending to cool the mixture and achieve a light, fluffy consistency without extra oil.
- 4To intensify the hummus flavor, let it rest in the fridge for 30 minutes before serving to allow the garlic and cumin to meld.
- 5For the best crunch, slice bell peppers just before serving to keep them crisp and vibrant.
Adapt it for your goals.
Roasted pepper swap
Replace raw bell pepper strips with oven-roasted bell peppers for a sweet, smoky flavor and softer texture—ideal for those who prefer a charred twist.
extra proteinExtra protein
Add a tablespoon of Greek yogurt or a scoop of cooked quinoa to the hummus blend for a protein-packed version that still tastes creamy.
spicy hummusSpicy hummus
Blend in a small seeded jalapeño or ½ teaspoon of cayenne pepper with the hummus for a kick of heat that contrasts nicely with sweet bell peppers.
vegan and oil freeVegan and oil-free
Omit the drizzle of olive oil (garnish with extra paprika and a squeeze of lemon) to make the dish fully oil-free while keeping the creamy hummus base.
Why this is on our healthy list.
Rich in Plant Protein
Chickpeas provide a solid source of plant-based protein, supporting muscle repair and keeping you full longer.
High in Dietary Fiber
Both chickpeas and bell peppers are excellent sources of fiber, which aids digestion and promotes gut health.
Packed with Vitamin C
Bell peppers—especially red ones—are loaded with vitamin C, which supports immune function and collagen production.
Heart-Healthy Fats
Tahini and olive oil contribute unsaturated fats that help maintain healthy cholesterol levels and reduce inflammation.
Frequently asked questions
Yes, but the hummus will be less creamy. Drain and rinse two 15-ounce cans, then boil them for 10 minutes to soften before blending.
