Introduction
Looking for an easy yet impressive appetizer that will wow your guests? These Spicy Chickpea and Roasted Pepper Hummus Cups with Za’atar are the perfect choice. This vibrant dish combines the smooth, creamy texture of hummus with the smoky sweetness of roasted peppers, spiced up with a touch of chili. Each bite-sized cup is garnished with a sprinkle of za’atar, a Middle Eastern spice blend that adds an earthy, aromatic finish. These hummus cups are not only delicious but also packed with plant-based protein, making them a great choice for a healthy snack or party appetizer.
Ingredients:
For the Spicy Chickpea and Roasted Pepper Hummus:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large red bell pepper, roasted
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 lemon, juiced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili flakes (adjust for spice preference)
- Salt and pepper to taste
For Assembly:
- 12 mini phyllo cups or pastry shells
- 2 tablespoons za’atar spice blend
- 2 tablespoons olive oil (for drizzling)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Preparation:
Step 1: Roast the Bell Pepper
- Preheat the oven to 425°F (220°C). Place the red bell pepper on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is charred and blistered.
- Remove from the oven and cover with foil or place in a bowl and cover with plastic wrap. Let it steam for 10 minutes to make peeling easier.
- Peel off the skin, remove seeds, and chop the roasted pepper into small pieces.
Step 2: Prepare the Hummus
- In a food processor, combine chickpeas, roasted pepper, tahini, minced garlic, lemon juice, cumin, smoked paprika, and chili flakes.
- Blend until smooth, scraping down the sides as needed. Drizzle in the olive oil and continue blending until creamy.
- Season with salt and pepper to taste. Adjust the consistency with a bit of water if needed.
Step 3: Assemble the Cups
- Spoon the hummus mixture into the mini phyllo cups or pastry shells, filling each cup generously.
- Sprinkle a pinch of za’atar spice blend on top of each hummus cup for added flavor.
Step 4: Garnish and Serve
- Drizzle each cup with a little olive oil for extra richness.
- Garnish with chopped parsley for a fresh touch and serve with lemon wedges on the side.
Cooking Note:
- You can prepare the hummus up to 2 days in advance and store it in an airtight container in the fridge. Just assemble the cups right before serving to keep the pastry crisp.
- If you prefer a milder hummus, reduce or omit the chili flakes.
Serving Suggestions:
- Serve these Spicy Chickpea and Roasted Pepper Hummus Cups as an appetizer at a party or alongside a mezze platter with olives, pita bread, and fresh vegetables.
- They make a great addition to a brunch spread or can be served as a light, flavorful snack.
Tips:
- If you can’t find mini phyllo cups, you can use cucumber slices or hollowed cherry tomatoes as an alternative base.
- For a smoky twist, use fire-roasted red peppers from a jar.
- Add extra roasted garlic for a deeper, richer flavor.
- Double the recipe if serving a larger crowd; these tend to disappear quickly!
Prep Time:
15 minutes (excluding roasting time)
Cooking Time:
25 minutes
Total Time:
40 minutes
Nutritional Information (per serving, based on 12 servings):
- Calories: 120
- Protein: 4 grams
- Sodium: 150 mg
Conclusion
These Spicy Chickpea and Roasted Pepper Hummus Cups with Za’atar are an explosion of flavors and textures in every bite. The creamy, spicy hummus, smoky roasted pepper, and aromatic za’atar come together to create a mouthwatering appetizer that’s sure to be a hit. Perfect for entertaining, these cups are not only delicious but also nutritious, making them a guilt-free indulgence that everyone will love.
Print
Spicy Chickpea and Roasted Pepper Hummus Cups with Za’atar
- Total Time: 40 minutes
Ingredients
For the Spicy Chickpea and Roasted Pepper Hummus:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large red bell pepper, roasted
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 lemon, juiced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili flakes (adjust for spice preference)
- Salt and pepper to taste
For Assembly:
- 12 mini phyllo cups or pastry shells
- 2 tablespoons za’atar spice blend
- 2 tablespoons olive oil (for drizzling)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
Step 1: Roast the Bell Pepper
- Preheat the oven to 425°F (220°C). Place the red bell pepper on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is charred and blistered.
- Remove from the oven and cover with foil or place in a bowl and cover with plastic wrap. Let it steam for 10 minutes to make peeling easier.
- Peel off the skin, remove seeds, and chop the roasted pepper into small pieces.
Step 2: Prepare the Hummus
- In a food processor, combine chickpeas, roasted pepper, tahini, minced garlic, lemon juice, cumin, smoked paprika, and chili flakes.
- Blend until smooth, scraping down the sides as needed. Drizzle in the olive oil and continue blending until creamy.
- Season with salt and pepper to taste. Adjust the consistency with a bit of water if needed.
Step 3: Assemble the Cups
- Spoon the hummus mixture into the mini phyllo cups or pastry shells, filling each cup generously.
- Sprinkle a pinch of za’atar spice blend on top of each hummus cup for added flavor.
Step 4: Garnish and Serve
- Drizzle each cup with a little olive oil for extra richness.
- Garnish with chopped parsley for a fresh touch and serve with lemon wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 120
- Sodium: 150mg
- Protein: 4g