A Little Bite Of The Mediterranean

Description

A perfect little bite packed with flavor. Instead of putting out the hummus dip at your next get together, try these portable little cuties.

Ingredients

• Parmesan Cheese
• Feta Cheese
• Chickpeas
• Garlic Cloves
• Garlic Clove
• Lemon Juice
• Tahini
• Salt
• Red Bell Pepper
• Plain Yogurt
• Cumin
• Cayenne
• Parsley

Instructions

1. The night before, take a coffee filter and put it into the opening of a fairly narrow glass
2. Secure the coffee filter by putting a rubber band over the lip of the glass
3. Put the yogurt into the secured coffee filter
4. Put a piece of plastic wrap over the top and place in the refrigerator overnight
5. Preheat the oven to 350 degrees
6. Line a baking sheet with parchment paper
7. Use 2 heaping tablespoons of parmesan cheese to create a round of about 3 1 / 2 inches in diameter on your parchment paper make the circle slightly mounded make ten
8. Place in the preheated oven for 3 minutes
9. Remove from the oven
10. Let the melted cheese rounds cool for about 2-3 minutes
11. They should have cooled off enough for you to pick them up with your fingers, but not so cool that they are not pliable
12. Slip the edge of a spatula under the edge of the round and gently ease it off of the parchment paper
13. Take the round and mold it over the back of a mini muffin tin be gentle
14. Do this with the rest of the rounds
15. While your rounds take shape, turn the oven to broil
16. Try to have your oven rack 3 inches from the top of the heating element
17. Line a baking sheet with foil
18. Halve, core and seed the pepper
19. Flatten each half with your hand
20. Put the pepper skin side up on your baking sheet and put under the preheated broiler
21. Broil until the skin is charred black
22. Put the charred pepper into a gallon size zip top bag and set off to the side for about 15 minutes
23. Now make your hummus
24. Drain the can of chickpeas
25. Dump them into a food processor
26. Drop in 3 cloves of garlic
27. Spoon in 1 / 4 cup tahini
28. Pour in the lemon juice
29. Measure in 3 / 4 teaspoon salt
30. Process until smooth
31. Set the hummus to the side
32. If it has been 15 minutes, take the bell pepper out of the bag and peel the skin off
33. Put the red bell pepper into the food processor
34. Put in 1 clove of garlic
35. Measure in 1 / 4 teaspoon salt, 1 / 4 teaspoon cumin and dash of cayenne
36. Dump in the drained yogurt
37. Process until smooth
38. The parmesan cups should be cooled and formed by now
39. Gently wiggle the cups off the back of the muffin tin
40. Place 1 teaspoon of the crumbled feta into the bottom of each cup
41. Put 1 tablespoon of the hummus on top of the cheese
42. Place 1 teaspoon of roasted red pepper sauce on top of the hummus
43. Sprinkle with chopped parsley