Roasted Red Pepper Hummus Cups are a delightful twist on the classic appetizer that combines creamy hummus with the crunchy goodness of phyllo dough. These bite-sized treats are perfect for parties or a cozy night in.
Chickpeas: These are the base of our hummus, providing a creamy texture and nutty flavor that's hard to resist.
Roasted red pepper: Adds a sweet, smoky flavor that elevates the hummus to a new level.
Tahini: This sesame seed paste gives the hummus its signature nutty richness.
Olive oil: A touch of healthy fat that smooths out the texture and enhances flavors.
Garlic: Two cloves add just the right amount of aromatic kick.
Lemon juice: Brightens up the hummus with a zesty tang.
Cumin: A warm, earthy spice that complements the roasted red pepper beautifully.
Salt and pepper: Essential seasonings to balance the flavors.
Phyllo dough: Provides the crispy, flaky base for our hummus cups.
Melted butter: Used to brush the phyllo, adding richness and helping the layers crisp up.
Fresh parsley: A fresh, herby garnish that adds color and a hint of flavor.
These hummus cups are perfect as an appetizer or party snack. Pair them with a crisp white wine or a light, citrusy cocktail for a delightful combination. They also work well as part of a mezze platter, alongside olives, feta cheese, and fresh veggies.
Start by preheating your oven to 375°F (190°C). This way, it’ll be ready when you need to bake the phyllo cups. While that's heating up, grab your food processor and toss in the chickpeas, roasted red pepper, tahini, olive oil, garlic, lemon juice, cumin, and a pinch each of salt and pepper. Blend it all up until you have a smooth, creamy consistency. Give it a taste and adjust the seasoning if needed.
Next, get your phyllo dough ready. Unroll it carefully, as it can be a bit fragile. Cut the sheets into squares that are about the size of your mini muffin tin cups. Layer 3-4 squares of phyllo, and brush each one with a bit of melted butter before stacking them. This will help them get nice and crispy in the oven.
Fit your buttered phyllo squares into the mini muffin tins, pressing down gently to form little cups. Pop them in the oven and let them bake for about 8-10 minutes. You’ll know they're done when they're golden brown and crispy. Take them out and let them cool on a wire rack for a bit.
Once the phyllo cups are cool, fill each one with a spoonful of your homemade roasted red pepper hummus. Don't overfill them; a generous tablespoon should do the trick. Finally, garnish each cup with a sprinkle of fresh parsley for a pop of color and a hint of herbal freshness.