Mini-Sweet Peppers with Hummus

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Simple to prepare, but a real crowd pleaser, these colorful and tasty snacks instantly disappear the moment you serve them!

 

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The quick-to-prep, oil-free hummus is creamy and full of garlicky flavor, paired with the tangy taste of freshly squeezed lemon juice and a tiny bit of heat from the chili powder. The hummus also makes a great snack in itself, served with veggie dippers, or whole grain crackers on the side. Simply garnish with chili powder and lemon zest before serving (as pictured above).

 

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Enhanced by the welcome crunch of the tiny sweet peppers, this is a colorful and ease-y dish to add to your recipe box!

 


 

Mini-Sweet Peppers with Hummus

Makes 6 to 8 “small bite” servings

 

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HUMMUS (see note)

1 cup chickpeas (garbanzo beans), drained and rinsed

1/4 cup plus 2 tablespoons filtered or spring water, plus more as needed

5 cloves garlic, chopped

2 tablespoons sesame tahini

2 tablespoons freshly squeezed lemon juice

1/2 teaspoon chili powder, plus more for garnish

1/4 teaspoon sea salt

 

PEPPERS

10 to 14 mini-sweet peppers, various colors

10 to 14 tiny whole basil leaves or parsley sprigs, for garnish

 

1) To make the hummus, put all of the hummus ingredients in a blender and process until smooth. Add a bit more water, if needed to achieve desired consistency.

2) To assemble the peppers, seed and split the peppers in half, lengthwise. Finely mince 2 of the mini-red peppers (or puree them with a bit of water, to a thick paste in a food processor) and set aside, to use as a garnish. 

3) Fill each mini-pepper half with a generous spoonful of the hummus.

4) Top each hummus filled pepper with a bit of the minced red pepper and garnish with a tiny basil leaf or parsley sprig. Arrange the peppers on a pretty platter and serve!

CHEF'S NOTE: For an instant snack, use your favorite brand of store-bought "red pepper" flavored hummus in place of the home- made hummus. 

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The hummus also makes a great snack in itself, served with veggie dippers, or whole grain crackers on the side. Simply garnish with chili powder and lemon zest before serving (as pictured below).

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