Follow these simple steps to create your delicious homemade hummus and prepare your peppers:

Making the Hummus:

1. Prepare Chickpeas (Optional Tip for Extra Smoothness): For an exceptionally smooth hummus, you can take a few extra minutes to peel the chickpeas. After rinsing and draining, gently rub them between your hands or in a clean kitchen towel, and the skins will come off easily. This step is optional but highly recommended for a velvety texture.
2. Combine Liquid Ingredients: In the bowl of a food processor, combine the tahini and lemon juice. Process for 1 minute until the mixture is thick and creamy. Scrape down the sides and bottom of the bowl. This step, often called “whipping the tahini,” helps make the hummus smoother and lighter.
3. Add Garlic and Spices: Add the minced garlic, ground cumin, and salt to the food processor. Process for another 30-60 seconds until well combined and the garlic is finely incorporated.
4. Add Chickpeas and Olive Oil: Add half of the rinsed and drained chickpeas (and peeled, if you chose that step) and the 2 tablespoons of olive oil to the food processor. Process for 1 minute. Scrape down the sides, then add the remaining chickpeas and process until very smooth, about 1-2 minutes.
5. Achieve Perfect Consistency: With the food processor running, slowly drizzle in 2 tablespoons of ice water. Continue to process for another 1-2 minutes, or until the hummus is ultra-smooth and creamy. If it’s still too thick, add more ice water, 1 tablespoon at a time, until you reach your desired consistency.
6. Taste and Adjust: Taste the hummus and adjust seasonings as needed. You might want more salt, lemon juice, or cumin.
7. Chill (Recommended): Transfer the hummus to a serving bowl. For the best flavor, cover and refrigerate for at least 30 minutes (or up to a few days) to allow the flavors to meld. Hummus often tastes even better after it has had time to sit.

Preparing the Bell Pepper Strips:

1. Wash and Dry: Thoroughly wash the bell peppers under cold running water. Pat them dry with a clean kitchen towel or paper towels.
2. Core and Seed: Slice off the top (stem end) of each bell pepper. Cut the peppers in half lengthwise. Remove the white pith and all the seeds from the inside of each half.
3. Slice into Strips: Lay each pepper half cut-side down on a cutting board. Slice them lengthwise into strips about 1/2 to 3/4 inch wide. Aim for a size that’s comfortable for dipping.
4. Arrange for Serving: Arrange the colorful bell pepper strips attractively on a platter or around the bowl of hummus.

Serving:

1. Garnish Hummus: Just before serving, drizzle the hummus with a little extra virgin olive oil. Sprinkle with paprika (or smoked paprika) and fresh chopped parsley or cilantro, if desired. A few whole chickpeas placed in the center also look nice.
2. Serve: Serve the chilled hummus with the freshly prepared bell pepper strips.