Roasted Pepper Hummus Cups

I still remember the first time I made these Roasted Pepper Hummus Cups for a family get-together. I was looking for something vibrant, healthy-ish, and easy to eat with one hand while mingling. When I brought out the platter, adorned with these jewel-toned little bites, there was an audible “ooh” from the crowd. The kids, usually skeptical of anything too “vegetable-y,” were drawn in by the bright colors of the mini bell peppers and the promise of creamy hummus. My sister-in-law, who’s always on the hunt for gluten-free and vegetarian options, was thrilled. They disappeared in what felt like minutes! The sweet smokiness of the roasted red pepper hummus, paired with the crisp, fresh crunch of the pepper and cucumber cups, was an absolute hit. Since then, they’ve become a staple for potlucks, game nights, and even as a delightful afternoon snack. They’re not just food; they’re conversation starters, little bursts of sunshine on a plate, and proof that healthy can be incredibly delicious and utterly crowd-pleasing.

Ingredients

Here’s what you’ll need to create these delightful Roasted Pepper Hummus Cups:

For the Roasted Red Pepper Hummus:

• 1 can (15 ounces) chickpeas (garbanzo beans): Rinsed and drained. This is the protein-packed base of our hummus.
• 1 jar (12 ounces) roasted red peppers: Drained. These provide the signature sweet and smoky flavor. Look for those packed in water or brine.
• 1/4 cup tahini: A smooth sesame seed paste, crucial for authentic hummus creaminess and nutty depth.
• 1/4 cup fresh lemon juice: Adds brightness and cuts through the richness. Always use fresh for the best taste.
• 2 cloves garlic: Minced. Adjust to your preference for garlicky punch.
• 2 tablespoons extra virgin olive oil: For richness and smooth texture.
• 1 teaspoon ground cumin: Adds a warm, earthy aroma and flavor.
• 1/2 teaspoon salt: Or to taste.
• 1/4 teaspoon black pepper: Or to taste.
• 2-4 tablespoons ice water or aquafaba (chickpea liquid): To achieve the perfect creamy consistency.

For the Cups & Garnish:

• 6-8 mini sweet peppers: Assorted colors (red, yellow, orange). These will be our vibrant, edible cups.
• 1 large English cucumber: For creating cool, crisp cucumber cups as an alternative.
• Optional Garnishes:
  • Fresh parsley or cilantro, chopped: For a pop of green and fresh flavor.
  • Smoked paprika: Enhances the smoky notes and adds color.
  • Toasted sesame seeds: For a little crunch and nutty flavor.
  • Crumbled feta cheese: For a salty, tangy counterpoint (omit for vegan).
  • A drizzle of extra virgin olive oil: For extra richness and shine.

Instructions

Follow these simple steps to assemble your delicious Roasted Pepper Hummus Cups:

1. Prepare the Hummus:
* In the bowl of a food processor, combine the rinsed and drained chickpeas, drained roasted red peppers, tahini, fresh lemon juice, minced garlic, extra virgin olive oil, ground cumin, salt, and black pepper.
* Process for 2-3 minutes until the mixture is mostly smooth. Scrape down the sides of the bowl with a spatula.
* With the food processor running, slowly drizzle in 2 tablespoons of ice water or aquafaba. Continue processing for another 2-3 minutes, or until the hummus is exceptionally smooth and creamy. Add more ice water, one tablespoon at a time, if needed to reach your desired consistency. Taste and adjust seasonings (salt, lemon juice) if necessary.

2. Prepare the Pepper Cups:
* Wash the mini sweet peppers thoroughly.
* Slice each pepper in half lengthwise, from stem to tip.
* Carefully remove the seeds and white membranes from the inside of each pepper half. These halves will serve as your cups.

3. Prepare the Cucumber Cups (Optional):
* Wash the English cucumber. You can peel it or leave some strips of peel on for a decorative effect.
* Slice the cucumber into thick rounds, about 3/4 to 1 inch thick.
* Using a small spoon (a 1/4 or 1/2 teaspoon measuring spoon works well) or a melon baller, carefully scoop out the center of each cucumber slice, leaving a border and a base to create a cup. Be careful not to scoop all the way through.

4. Assemble the Hummus Cups:
* Carefully spoon or pipe the roasted red pepper hummus into each prepared mini pepper half and cucumber cup. A small spoon works well, or for a neater presentation, transfer the hummus to a piping bag (or a zip-top bag with the corner snipped off) and pipe it into the cups.
* Fill them generously but not overflowing.

5. Garnish and Chill (Optional):
* Arrange the filled hummus cups on a serving platter.
* Sprinkle with your choice of garnishes: chopped fresh parsley or cilantro, a dash of smoked paprika, toasted sesame seeds, or crumbled feta cheese. A light drizzle of extra virgin olive oil can also add a nice touch.
* If not serving immediately, cover loosely with plastic wrap and refrigerate for up to 2-3 hours. This allows the flavors to meld and the cups to chill nicely.

Nutrition Facts

• Servings: This recipe yields approximately 24-30 individual hummus cups, depending on the size of your peppers and cucumber slices.
• Calories per serving (estimated for 2 cups): Approximately 80-100 calories.

Key Nutrition Highlights (per estimated serving):

1. Fiber: Good source, primarily from chickpeas and vegetables, aiding digestion and promoting fullness.
2. Protein: Contains plant-based protein from chickpeas and tahini, important for muscle repair and satiety.
3. Healthy Fats: Primarily unsaturated fats from tahini and olive oil, beneficial for heart health.
4. Vitamin C: Abundant in bell peppers and lemon juice, an antioxidant that supports immune function.
5. Low in Saturated Fat: A heart-healthy appetizer choice when prepared as directed.

Disclaimer: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Preparation Time

• Active Preparation Time: Approximately 20-25 minutes. This includes making the hummus and preparing the vegetable cups.
• Total Time (including optional chilling): Approximately 25 minutes to 2.5 hours. If you choose to chill the assembled cups, factor in that time. The hummus itself can be made a day or two in advance, which significantly reduces day-of prep.

This recipe is wonderfully efficient, especially if you use jarred roasted red peppers. The majority of the effort is in the quick whiz of the food processor and the simple slicing and scooping of the vegetables. It’s an ideal choice for when you need an impressive appetizer without spending hours in the kitchen.

How to Serve

These Roasted Pepper Hummus Cups are incredibly versatile and can be presented in numerous appealing ways. Here are some ideas:

• Classic Appetizer Platter:
  • Arrange them artfully on a large platter, alternating colors of the mini peppers and interspersing cucumber cups for visual variety.
  • Garnish the platter itself with a few sprigs of fresh herbs or a sprinkle of paprika around the edges.
• Part of a Mezze Spread:
  • Include them alongside other Mediterranean favorites like olives, marinated artichoke hearts, pita bread (for extra hummus), dolmades (stuffed grape leaves), and falafel.
• Healthy Snack Attack:
  • Prepare a small batch for a satisfying and nutritious mid-day snack or a light lunch component. They’re perfect for staving off hunger without derailing healthy eating goals.
• Lunchbox Heroes:
  • Pack a few into lunchboxes for a colorful and healthy addition for both kids and adults. Ensure they are kept cool.
• Party Finger Food:
  • Ideal for cocktail parties, game days, or any gathering where easy-to-eat finger foods are appreciated. Their bite-sized nature makes them perfect for mingling.
• Themed Events:
  • Their vibrant colors make them suitable for festive occasions. For example, use red and green peppers for a Christmas theme, or bright yellows and oranges for a summer party.
• Accompaniments:
  • While they are standalone stars, you can serve them with:
    • A small bowl of extra hummus for dipping.
    • Gluten-free crackers or vegetable sticks on the side.
• Presentation Pointers:
  • Use a serving dish that contrasts with the colors of the cups to make them pop. A white or dark-colored platter works well.
  • Ensure they are not too crowded on the platter to maintain their individual appeal.
  • Chill them slightly before serving for the best crispness and flavor, especially on a warm day.

Additional Tips

Enhance your Roasted Pepper Hummus Cup experience with these handy tips:

1. Hummus Consistency Control: For a thicker hummus, use less water/aquafaba. For a thinner, more dip-like consistency (if you plan to serve extra on the side), add a bit more. Ice water makes for exceptionally creamy hummus.
2. Make-Ahead Magic: The roasted red pepper hummus can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Prepare the vegetable cups (peppers and cucumbers) up to a day ahead, storing them in separate airtight containers. Assemble just before serving or a few hours prior.
3. Spice It Up (or Down): For a spicier kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the hummus. For a smokier flavor, use smoked paprika generously in the hummus itself, not just as a garnish. If you prefer milder, ensure your roasted peppers are sweet, not spicy.
4. Cup Variations: Don’t limit yourself to mini peppers and cucumbers! Consider using:
   • Endive leaves: Their natural scoop shape is perfect.
   • Small, hollowed-out cherry tomatoes.
   • Blanched and hollowed-out zucchini or yellow squash rounds.
   • Thick slices of jicama.
5. Garnish Galore: Beyond the suggestions, try:
   • Finely chopped Kalamata olives.
   • Toasted pine nuts or slivered almonds for crunch.
   • A sprinkle of sumac for a lemony tang.
   • Microgreens for an elegant touch.
6. Roast Your Own Peppers: If you have extra time and want an even deeper flavor, roast your own red bell peppers. Halve and deseed large bell peppers, roast them skin-side up under the broiler or on a grill until charred, then place them in a covered bowl to steam. Once cool, the skins will peel off easily.
7. Piping Perfection: For the neatest and most professional look, use a piping bag with a star tip or a plain round tip to fill the cups. If you don’t have one, a sturdy zip-top plastic bag with a small corner snipped off works almost as well.
8. Storing Leftovers: Store any leftover assembled hummus cups in an airtight container in the refrigerator for up to 2 days. The vegetable cups may soften slightly over time, but they will still be delicious. It’s best to consume them within 24-48 hours for optimal freshness and texture.

FAQ Section

Here are answers to some frequently asked questions about Roasted Pepper Hummus Cups:

Q1: Can I use store-bought roasted red pepper hummus for this recipe?
A: Absolutely! If you’re short on time or prefer the convenience, using a good quality store-bought roasted red pepper hummus is a perfectly acceptable shortcut. Simply skip the hummus-making steps and proceed directly to preparing and filling the vegetable cups.

Q2: Are these Roasted Pepper Hummus Cups gluten-free?
A: Yes, when prepared as described, this recipe is naturally gluten-free. The hummus is made from chickpeas and tahini, and the cups are fresh vegetables. Always double-check the labels of your ingredients (like tahini or pre-made roasted peppers) if you have a severe gluten sensitivity or celiac disease.

Q3: Is this recipe vegan?
A: Yes, the base recipe is entirely vegan. Chickpeas, tahini, roasted peppers, vegetables, and olive oil are all plant-based. Just ensure any optional garnishes, like feta cheese, are omitted or replaced with a vegan alternative if catering to a vegan diet.

Q4: How far in advance can I make these hummus cups?
A: You can make the hummus up to 3 days ahead and store it in the fridge. The vegetable cups can be prepped (sliced and deseeded/scooped) a day in advance. It’s best to assemble the cups no more than a few hours before serving to maintain the crispness of the vegetables. If assembled, they can be kept refrigerated for up to 2-3 hours before serving.

Q5: Can I freeze the Roasted Pepper Hummus Cups?
A: It’s not recommended to freeze the assembled hummus cups. The vegetables (peppers and cucumbers) will become watery and lose their crisp texture upon thawing. However, the roasted red pepper hummus itself can be frozen. Store it in an airtight, freezer-safe container for up to 3-4 months. Thaw it in the refrigerator overnight and give it a good stir before using. You might need to add a little water or lemon juice to restore its consistency.

Q6: What’s the best way to transport these to a party or potluck?
A: Assemble the hummus cups on your serving platter, cover them loosely with plastic wrap, and transport them flat. If you have a container with a lid that’s large enough, that’s even better. Keep them cool during transport, perhaps in a cooler with an ice pack, especially if it’s a warm day or a long journey. Alternatively, transport the hummus and prepped cups separately and assemble them upon arrival.

Q7: Can I make the hummus spicier or milder?
A: Yes, definitely! To make it spicier, add a pinch of cayenne pepper, red pepper flakes, or a few dashes of your favorite hot sauce to the food processor. You can also use a spicier variety of roasted peppers if available. To make it milder, ensure you’re using sweet roasted red peppers and consider reducing the amount of garlic or omitting any added spicy elements. Always taste and adjust.

Q8: What can I use if I don’t have tahini or am allergic to sesame?
A: While tahini is traditional for hummus and provides a unique nutty flavor and creaminess, you can make a tasty dip without it. For a creamy alternative, try using a similar amount of smooth, unsweetened sunflower seed butter, cashew butter, or even a little extra olive oil and a spoonful of plain Greek yogurt (if not vegan). The flavor profile will be different, but still delicious. Note that nut butters will change the allergen profile. If you omit it entirely, the texture might be less creamy, but the roasted pepper and chickpea flavor will still shine through.