Recently I made a big batch of roasted chickpeas using this peppery new seasoning I got for my birthday and served them on top of a chicken and rice dish. Since then I’ve been dreaming up ways to add them to other meals. My newfound love for these spicy little legumes inspired a pretty appetizer idea that is a perfect addition to my Oscars viewing party menu: Roasted Chickpea and Hummus Cups. After roasting a fresh batch of the peppery seasoned chickpeas, I filled filo pastry cups with a bit of hummus (roasted red pepper in this case, but you could use whichever flavor you like!). Then the chickpeas get piled into the cups, and finished off with some fresh parsley. I love how delicate and special the pastry cups look, and their crunchy texture balances the smooth hummus and chickpeas for a perfect bite-sized snack. In my recipe I make extra roasted chickpeas to serve in a bowl on the side, because they are addictively delicious; get the full recipe below:
- 20 oz. can of Chickpeas
- 2 Tsp. of Olive Oil
- Seasoning Mix (1 tsp. each of garlic powder, onion powder, oregano, basil, thyme and paprika)
- Salt and Black pepper
- Filo Pastry Cups, thawed
- Roasted Red Pepper Hummus
- Fresh Parsley
- Preheat oven to 425-degrees.
- Rinse the chickpeas in a strainer and then lightly dry before spreading out on a large rimmed baking sheet.
- Drizzle chickpeas with olive oil and shake them in the pan to coat, then dust them with the seasoning mix, salt and pepper. Shake the tray again to ensure everything is well coated.
- Bake at 425-degrees for 20 minutes; remove from oven and let cool. While the oven is still hot, place the filo pastry cups on a baking sheet and warm them in the oven for 3-4 minutes.
- Arrange the warm filo pastry cups on a platter and fill each one halfway with a scoop of roasted red pepper hummus, then a few of the roasted chick peas. Transfer all of the leftover roasted chickpeas to a bowl for serving, and garnish both dishes with fresh chopped parsley
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