CILANTRO HUMMUS AND ROASTED RED PEPPER GOAT CHEESE IN WONTON CUPS

I love all the flavors that this little bite has to offer!

FOR 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.

FOR 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.

FOR 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.