Thursday, August 21, 2014

Roasted Red Pepper Hummus Shooters

Everything is cuter when you serve it in a shot glass.  Well, except for shots.  Shots are very rarely cute or at least the people taking them are very rarely cute.  (Contrary to what you think while you're taking them!)

But food in shot glasses?  Adorbs.
Pretty much every party, gathering, or event I've gone to, at least 3 people bring hummus with them.  Maybe that's just the crowd that I run with, but either way, it must mean that people like it.

What I don't like about hummus is that everyone reaches into the same bowl with their veggie sticks or pitas or whatever.  It takes about 6 seconds for that nice little swirl of hummus to be destroyed and then it looks completely unappetizing.

So, put a little dollop in a shot glass, drop your veggie sticks into it and problem solved!  Everyone gets to eat it and no one has to share or wonder which kid poked their finger into the bowl!

Recipe from Inspired Taste
2 red bell peppers
1 - 15 oz. can chickpeas (aka garbanzo beans)
juice of 1 lemon
1/4 c. tahini
1 garlic clove, minced
2 Tbsp. olive oil
1/2 tsp. cumin
pinch cayenne pepper
1/2-1 tsp. salt

1.  Cut your peppers off the stems and seeds then place them skin-side up on a baking sheet.  Put in the broiler on high for about 10 minutes (you want the tops completely black).  Right after you remove them from the broiler, place in a plastic bag.  The steam will help loosen the skins from peppers.  Once cooled, peel skins away from peppers.
2.  Place peppers, beans, garlic, lemon juice, and tahini in food processor.  While blending, gradually add in the olive oil until it reaches a smooth consistency.

3.  Add in cumin, cayenne and salt then blend once more to make sure it's fully combined.

4.  Assemble your shot glasses: put the hummus in a plastic bag then cut the corner off the bag.  Squeeze the hummus into the bottom of the shot glass (about 1/3 of the way full).  Place your veggie sticks down into the hummus.


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