Hummus is my jam! Well, not literally ? I used to buy it at the market all the time before realizing how quick and healthy it was to make at home. I love keeping this in my fridge and snacking on it with baby carrots, red bell peppers, or celery sticks. This spicy little dish is a perfect snack to keep on hand in between zoom calls.


  • 2-3 Red bell peppers (roasted)
  • 1-can Chickpeas (you can use 1-cup of dried chickpeas but be sure to soak them the night before, or boil them according to the package)
  • 1/2 cup Tahini
  • Pinch of paprika, or smoked paprika
  • Calabrian chilies or paste (for spice)
  • Juice of a fresh lemon
  • 2-3 tablespoons Olive oil
  • 3 Garlic cloves, fresh
  • 3 Ice cubes (help to give the hummus the most creamy texture)
  • Parchment paper


  • Preheat your oven to 400 degrees and core the bell peppers into 3 or 4 pieces.
  • On a baking sheet lay down parchment paper and then place your bell peppers skin side up on the parchment paper.
  • Roast all of the peppers for 20 minutes, and then broil them for the last 5 minutes to get that black char on the skin.
  • Once charred, place the peppers in a bowl and cover them with plastic wrap for 10-15 minutes to let them steam so that you can easily peel off the skin.
  • Remove the wrap and tear off the black char/skin of the bell pepper. Roughly chop and set aside.
  • While your red bell peppers are roasting, drain, rinse and dry the garbanzo beans.
    • NOTE: if you want a more creamy hummus, peel off the outside layer of all the chickpeas. I know this is a pain, but it’s worth it!
  • In a food processor or blender, add in your chickpeas, roasted bell peppers, tahini, extra virgin olive oil, garlic, lemon juice, Calabrian chili paste, ice cubes, salt, and pepper as well as a pinch of paprika.
  • Pulse and blend completely until a smooth hummus is formed.
  • Adjust with more ice cubes and/or olive oil to match the consistency of creaminess you are looking for.
  • Put the hummus into a container when complete and chill for 15-20 minutes in the refrigerator to allow all the flavors to sit together and thicken a bit.
  • When you’re ready to serve the hummus, scoop some in a bowl and top with a drizzle of olive oil, paprika, and a few sprigs of parsley as well as a few chickpeas (optional). Serve with your favorite veggies or crackers.