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.




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