Slithering Hummus Bites

Total Time Prep/Total Time: 20 min.
Yield 2-1/2 dozen
Test Kitchen Approved
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

  • 1 jar (7-1/2 ounces) roasted sweet red peppers, drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 garlic clove, halved
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons tahini
  • 1/2 teaspoon salt
  • 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
  • 30 pitted ripe olives

Directions

  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.
  2. Pipe into shells. Stuff a strip of red pepper into each olive; press onto filled shells.
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
Recipe Creator

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