Pretty mini peppers are the right size for a two-bite snack. They have all the crunch of a pita chip but offer great color for an appetizer buffet.
—CHRISTINE HANOVER LEWISTON, CA
START TO FINISH: 20 MIN. • MAKES: 32 APPETIZERS
1 teaspoon cumin seeds
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/4 cup fresh cilantro leaves
3 tablespoons water
3 tablespoons cider vinegar
1/4 teaspoon salt
16 miniature sweet peppers, halved lengthwise
Additional fresh cilantro leaves
1. In a dry small skillet, toast cumin seeds over medium heat for 1-2 minutes or until aromatic, stirring frequently. Transfer to a food processor. Add garbanzo beans, cilantro, water, vinegar and salt; pulse until blended.
2. Spoon into pepper halves. Top with additional cilantro. Keep refrigerated until serving.