Here’s a delicious party friendly appetizer recipe for Red Pepper Hummus in Cucumber Cups from the folks at Wind Attack that’s perfect for both vegans and omnivores.
As pleasing to the eye as it is to the stomach, this is a very festive way to serve hummus during the warmer time of the year.
2 Red Bell Peppers, fire roasted, skins, stems and seeds discarded
Juice of Two Lemons
1/2 tsp (Smoked) Sea Salt
3 cloves Garlic, Smashed
2 tsp Balsamic Vinegar
2 tsp Agave Nectar
2 ½ cups Cooked Chickpeas
1/3 cup Tahini
1/4 cup Extra Virgin Olive Oil
How to Make Red Pepper Hummus in Cucumber Cups.
You can also see our growing list of delicious party appetizer recipes, to help inspire your gatherings with friends and family throughout the year.
Also, here’s some convenient links to our first 100 Original Recipes on Hugging the Coast to make it easier for you to find culinary inspiration and ideas beyond appetizers.
Please join us tomorrow to see our latest daily food and cooking article: a Spicy Vietnamese Cabbage Salad Recipe For Those Who Like It Hot.
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(Photo Credit: All Party Appetizer Recipe photos are courtesy of the featured blog, in this case, Wind Attack.)