Eosinophilic Esophagitis Friendly Vegan Bell Pepper Boats with Hummus
Total time20 min
Prep time20 min
Cook time0 min
4.9(7)
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Learn more →Ingredients
4 servings
For the hummus
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 lemon)
- 1 clove garlic, minced
- 2 tbsp olive oil, plus more for drizzling
- ½ tsp ground cumin
- ½ tsp salt
- 2–3 tbsp cold water, as needed
For the boats
- 4 large bell peppers, any color
- ½ cup cherry tomatoes, halved
- ½ cup cucumber, diced small
- ¼ cup pitted kalamata olives, halved
- 2 tbsp fresh parsley, finely chopped
- ¼ tsp smoked paprika
Instructions
- 1
Add the chickpeas, tahini, lemon juice, garlic, 2 tbsp olive oil, cumin, and salt to a food processor. Process for about 1 minute, until the mixture is roughly combined.
- 2
With the processor running, add cold water 1 tbsp at a time until the hummus is smooth and creamy, about 2–3 minutes total. Taste and adjust salt or lemon juice as needed.
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