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Bellwether Farm Camp, Retreat, and Education Center offers a model of sustainable living that promotes physical and spiritual wellness, fidelity to the environment, and social justice.


Nestled into the curves of the Vermillion River, Bellwether Farm is a camp, retreat, and education center dedicated to exposing the wider community to the creation that sustains all of life. As a working farm, its life focuses on four primary activities.

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Bellwether Farm is a unique and affordable option for your next gathering. The center offers brand new facilities featuring a green technology, renewable energy, and water reclamation systems.

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Find ways to get involved with Bellwether Farm including volunteer opportunities and ways to give.

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Roasted Red & Yellow Pepper Hummus


Roasted Red & Yellow Pepper Hummus


2 cans

Chick Peas, drained
1 Lemon, juiced
1 bulb Bellwether Farm Garlic
1 medium Bellwether Farm Sweet Red Pepper
1 medium Bellwether Farm Sweet Yellow Pepper
½ Tbsp Baking Soda
¼ cup Tahini
1/4 cup Olive Oil
to taste Salt, Ground Cumin Seed
as needed Water (to thin out mixture)


Step 1 Roast peppers directly on open gas flame turning until blackened on all sides. (Peppers can also be roasted on a gas grill or in the oven.) Set aside in a bowl and cover with plastic wrap for at least 15 minutes. Peel with light thumb and finger pressure. Lightly rinse, cut in half, remove all seeds, dice medium and set aside.
Step 2 Place chickpeas in a sauce pan, add baking soda, and heat slightly above room temperature.
Step 3 Rub chickpeas in your palms to remove and discard the husks and set aside.
Step 4 Blend lemon juice and peeled garlic cloves in food processor to infuse lemon juice with garlic. Add about 1⁄4 cup of water to facilitate blending.
Step 5 Transfer garlic infused lemon juice to a small bowl and whisk in tahini until mixture thickens. Then thin out mixture by gradually whisking in water until creamy.
Step 6 Add chickpeas and chopped roasted peppers to food processor.
Step 7 Add a pinch or two of salt.
Step 8 Add creamy tahini mix to chickpeas and peppers, then process while adding about 1⁄4 cup of olive oil and additional water to form a smooth and creamy mix.
Step 9 Finish with salt and ground cumin seed to taste.
Step 10 Serve as a dip with warm bread and fresh vegetables.

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