Gluten Free Hummus Stuffed Mini Peppers

Bright, crunchy, and creamy all at once, these stuffed mini peppers are the kind of appetizer that disappears from the platter before you've even finished arranging them. The hummus is made entirely from scratch — tahini and lemon juice whipped together first for that silky, pale base, then layered with garlic, cumin, and olive oil before the chickpeas go in. A splash of reserved chickpea liquid at the end gives it just the right consistency to hold its shape inside each little pepper boat without spilling everywhere. Every single ingredient here is naturally free of gluten, so there's no need to scrutinize labels or worry about hidden additives the way you might with store-bought dips. A dusting of smoked paprika and a drizzle of olive oil over the top make the finished platter look genuinely impressive with almost no extra effort. This recipe makes enough to fill 24 pepper halves, so it's a solid choice for feeding a crowd at a party or potluck. Fresh parsley scattered over the top is optional, but it adds a pop of color that really makes the whole thing shine.

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