Anti Inflammatory Gluten Free Hummus Stuffed Mini Peppers
Total time20 min
Prep time20 min
Cook time0 min
4.7(24)
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Learn more →Ingredients
6 servings
For the hummus
- 1 can (15 oz) chickpeas, drained, liquid reserved
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 small garlic clove, minced
- 2 tbsp extra-virgin olive oil
- ½ tsp ground cumin
- ½ tsp salt
- 2–3 tbsp reserved chickpea liquid, as needed
For the peppers
- 24 mini sweet peppers (about 1 lb), halved lengthwise and seeded
For serving
- 1–2 tbsp extra-virgin olive oil, for drizzling
- ¼ tsp smoked paprika
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Add the tahini and lemon juice to the bowl of a food processor and process for about 1 minute, until the mixture is pale and creamy.
- 2
Add the minced garlic, olive oil, cumin, and salt to the food processor and process for 30 seconds, until combined.
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