Roasted Red Pepper Hummus Cups

Impress your guests with these elegant Roasted Red Pepper Hummus Cups, where creamy hummus meets the smoky richness of roasted red peppers, all nestled in crispy, golden phyllo cups.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 12

Ingredients

1 can (15 oz) chickpeas, drained and rinsed

1 roasted red pepper, chopped

1/4 cup tahini

2 tablespoons olive oil

2 cloves garlic, minced

1 tablespoon lemon juice

1/2 teaspoon ground cumin

Salt and pepper to taste

1 package phyllo dough (8 oz)

1/4 cup melted butter

Fresh parsley, chopped, for garnish

Instructions

1. Preheat the oven to 375°F (190°C).

2. In a food processor, combine chickpeas, roasted red pepper, tahini, olive oil, garlic, lemon juice, cumin, salt, and pepper. Blend until smooth.

3. Cut phyllo dough into squares and layer 3-4 pieces, brushing each layer with melted butter. Fit into mini muffin tins to form cups.

4. Bake phyllo cups in the oven for 8-10 minutes or until golden brown and crispy. Remove and let cool.

5. Fill each phyllo cup with a spoonful of roasted red pepper hummus.

6. Garnish with fresh parsley before serving.

Storage

Store leftover hummus in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat phyllo cups in the oven at 350°F (175°C) for 5-7 minutes to crisp them up before serving.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.