Hummus Stuffed Mini Peppers
5 oz chick peas (1/3 of a can)
1/8 C fresh parsley or cilantro
6/8 miniature peppers
1 T each water and cider vinegar
dash of salt
1/4 t cumin seeds (optional)
If using cumin seeds, toast in a dry skillet over medium heat, stirring frequently until aromatic. Transfer to food processor with garbanzo beans (chick peas), half of parsley, one or two of the pepper halves, water, vinegar & salt. Pulse until blended. Slice peppers lengthwise & spoon mixture into halves. Sprinkle with remaining parsley.
Refrigerate until serving. I like to top with chopped jalapeños, but they are not as pretty. Adapted from Taste of Home.