Friends often ask me to make my hummus dip for parties. One year at Halloween, I took it a step further by piping it into mini phyllo shells and topping it with olives and roasted red peppers to make creepy creatures.
—AMY WHITE MANCHESTER, CT
START TO FINISH: 20 MIN. • MAKES: 2 1/2 DOZEN
1 jar (7 1/2 ounces) roasted sweet red peppers, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 garlic clove, halved
3 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons tahini
1/2 teaspoon salt
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
30 pitted ripe olives
1. Cut one roasted pepper into 30 strips; place remaining peppers in a food processor. Add beans and garlic; pulse until chopped. Add lemon juice, oil, tahini and salt; process until the mixture is blended.
2. Pipe into shells. Stuff a strip of red pepper into each olive; press into filled shells.