Taste of Home
Slithering Hummus Bites
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 2-1/2 dozen.
Friends often ask me to make my hummus dip for parties. One year at Halloween, I decided to take it further by piping it into phyllo shells and topping it with olives and roasted red peppers to make creepy creatures. —Amy White, Manchester, Connecticut
Ingredients
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1 jar (7-1/2 ounces) roasted sweet red peppers, drained
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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1 garlic clove, halved
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3 tablespoons lemon juice
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2 tablespoons olive oil
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2 tablespoons tahini
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1/2 teaspoon salt
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2 packages (1.9 ounces each) frozen miniature phyllo tart shells
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30 pitted ripe olives
Directions
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1.
Cut one roasted pepper into 30 strips; place remaining peppers in a food processor. Add beans and garlic; pulse until chopped. Add lemon juice, oil, tahini and salt; process until blended.
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2.
Pipe into shells. Stuff a strip of red pepper into each olive; press onto filled shells.
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