Roasted Red Pepper Hummus Cups - Vegan

The Roasted Red Pepper Hummus Cups bring together the best of Mediterranean flavors into a single, delightful appetizer. Mini bell peppers, hollowed and filled with a creamy hummus made from roasted red peppers, chickpeas, tahini, and a blend of spices, make for a visually appealing and delicious treat. These cups are perfect to serve at parties or as a healthy snack option.

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Temps de préparation 15

Temps de cuisson 30

Temps total 45

Type de plat Appetizer

Cuisine Mediterranean

Portions servings

Calories 150 kcal

Ingrédients

2 large red bell peppers

1 can chickpeas, drained and rinsed

2 tablespoons tahini

2 tablespoons olive oil

1 clove garlic

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon salt

1/2 lemon, lemon, juiced

1/4 cup chopped fresh parsley

12 mini mini bell peppers (variety of colors)

1 tablespoon pine nuts (optional)

Instructions

Preheat oven to 400°F (200°C).
Place the red bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until the skins are charred.
Remove from oven and let cool. Once cooled, peel the skins off, remove seeds, and chop roughly.
In a food processor, combine the roasted peppers, chickpeas, tahini, olive oil, garlic, cumin, paprika, salt, and lemon juice. Blend until smooth, adding a tablespoon of water if needed to reach desired consistency.
Cut the tops off the mini bell peppers and remove seeds. Fill each mini bell pepper with the roasted red pepper hummus.
Garnish with chopped parsley and a few pine nuts, if desired. Serve immediately or refrigerate until ready to serve.

Nutrition (per 100g)

Keyword chickpeas, dairy-free, easy recipe, finger food, fresh herbs, gluten-free, healthy snack, hummus, low calorie, low fat, Mediterranean flavors, party food, quick dip, red peppers, roasted vegetables, vegan appetizer

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Roasted Red Pepper Hummus Cups – Vegan