Instructions

1. Preheat the oven to 450 degrees F. Line one large baking sheet with parchment paper. Place ½ pound of peppers on the baking sheet. Leave the peppers whole for roasting.
2. Bake on middle rack for 20-25 minutes until the skin is lightly charred and soft.
3. Remove baking sheet from oven and allow peppers to cool.
4. Once cooled, pop out the stem and seeds. Place the roasted peppers in a food processor.
5. Add garbanzo beans, cold water, tahini, garlic, salt, and pepper to the food process and process for one minute.
6. Halve the peppers lengthwise, remove seeds, and gently fill with hummus using a small spoon. Sprinkle each mini pepper bite with a small drizzle of extra virgin olive oil, fresh parsley, and a sprinkle of smoked paprika.