Picnic season is fast approaching. Ranch dip from the jar, buffalo chicken dip and spinach artichoke dip aren’t the only choices for the picnic serving table.

Hummus has become very popular. Full of protein, classic hummus or roasted red pepper hummus is a great dip for fresh, crunchy vegetables like thinly sliced cauliflower or carrot sticks.

You can use fresh hummus as a spread for wraps or sandwiches. As a healthy delicious alternative to standard picnic dip, hummus served with bagel chips or your favorite cracker is a great platter that can dress up any serving table any time of the year.

It’s easy to make and so delicious when hummus is made fresh. Stored for a few days after your gathering, hummus makes for nice, healthy work or school lunches, too.

Roasted Red Pepper Hummus

1½ cups of chickpeas, rinsed and rained

1 large roasted red bell pepper

¼ of a cup of tahini paste

2 tablespoons of olive oil plus 1 tablespoon for garnish

2 tablespoons of freshly squeezed lemon juice

2 cloves of garlic, roughly chopped

¼ teaspoon of ground cumin

Salt, to taste

Gather all of your hummus ingredients together.

Place your chickpeas and garlic in the bowl of your food processor. Process the chickpeas to a paste. Add in your roasted red bell pepper. Process.

Next, put in your remaining ingredients, except for your 1 tablespoon of garnish olive oil. Blend for 2-3 minutes until smooth and creamy. Fold your fresh roasted red pepper hummus into a serving bowl or storage container.

Garnish with the 1 tablespoon of olive oil and enjoy, serving your freshly made hummus with your favorite cut vegetables, pita or bagel chips or crackers.

Sarah Schweitzer is dual-certified in Culinary Arts and Baking & Pastry from the Escoffier School of Culinary Arts (www.escoffier.edu). She is a former line cook for Chef Robert Irvine at “Fresh Kitchen by Robert Irvine” which was located at the Downtown Allentown Market. Sarah is currently working as a Sous-Chef and pastry chef at Ateira’s on First and has her own blog simplysarah.online. She can be reached at sarah.schweitzer18@gmail.com.