Cilantro-Hummus

CILANTRO HUMMUS AND ROASTED RED PEPPER GOAT CHEESE IN WONTON CUPS

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Photo Credit: Reed Davis

Makes about 60 pieces

Cilantro Hummus:

2 8-ounce cans chickpeas, rinsed and drained

2 cloves garlic, peeled and roughly chopped

juice of ½ lemon

¼ cup extra-virgin olive oil

1 teaspoon ground cumin

pinch of cayenne pepper

½ cup cilantro, chopped

salt and pepper

In food processor, blend all ingredients until smooth. Place in bowl and set aside.

Roasted Red Pepper Goat Cheese:

1 6-ounce log goat cheese, at room temperature

2 red peppers, roasted, peeled and seeded

salt and pepper

In food processor, blend all ingredients together until smooth. Place in small bowl and set aside.

Wonton Cups:

nonstick cooking spray

1 package wonton skins, about 60 skins

Heat oven to 400°. Spray mini muffin pan with cooking spray. Tuck one wonton skin into each cup. Spray wonton skins with cooking spray. Bake wontons in oven until light golden brown, about 8 to 10 minutes. Place muffin pan on rack to cool.

To Serve:

60 cilantro, parsley or mint leaves

Divide hummus evenly among wonton cups. Divide cheese mixture evenly on top of hummus. Garnish each with choice of cilantro, parsley or mint leaf. Serve immediately.

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