Make snack time fun time with these Rainbow Bell Pepper Hummus Boats. This recipe will appeal to kids and adults alike, with a sweet bell pepper reward at the end.
Author:Norann Oleson
Prep Time:30 minutes
Total Time:30 minutes
Yield:Serves 6-12 1x
Category:Sides & Sauces
Ingredients
Scale
6 medium-large bell peppers of many colors
2 15-ounce cans of chickpeas, liquid reserved
2/3 cup tahini
1/3 cup freshly squeezed lemon juice
4 tablespoons minced garlic
1/2 teaspoon salt
2+ cups of sliced veggies for dipping: snow peas, carrots, celery, zucchini, etc.
1 bag of tortilla chips, strip style if available
Instructions
Drain and rinse the chickpeas, reserving the liquid from the can.
Place the chickpeas, tahini, lemon juice, garlic, and salt in a food processor and process until smooth and creamy. You may need to add more chickpea liquid, a tablespoon at a time, to achieve the desired consistency. Put hummus in the fridge to allow the flavors to meld.
Slice the peppers lengthwise and remove their stems, seeds, and pith. Set aside.
Slice other veggies for dipping. Arrange on a platter.
Fill each pepper half with a generous dollop of hummus.
Arrange a serving platter to show off the colorful peppers and vegetables or give each guest a plate with a hummus-filled pepper half with chips on the side.
Pass the veggie plate.
Store any leftover hummus in an airtight container in the fridge.
