Ingredients
1 teaspoon cumin seeds1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1/4 cup fresh cilantro leaves3 tablespoons water3 tablespoons cider vinegar1/4 teaspoon salt16 miniature sweet peppers, halved lengthwiseAdditional fresh cilantro leaves
Preparation
In a dry small skillet, toast cumin seeds over medium heat until aromatic, 1-2 minutes, stirring frequently. Transfer to a food processor. Add garbanzo beans, cilantro, water, vinegar and salt; pulse until blended.
Spoon into pepper halves. Top with additional cilantro. Refrigerate until serving.
