Mediterranean Hummus Bites
3/4 cup prepared red pepper hummus (See Tip below)
4 BAYS English Muffins, any variety, split, toasted
3/4 cup crumbled feta cheese
1/2 cup pitted Kalamata olives, chopped
1/3 cup julienned sun-dried tomatoes in olive oil, chopped
1/4 cup chopped cucumber
2 tablespoons chopped parsley, optional
Spread hummus evenly over muffin halves; top with cheese, olives, sun-dried tomatoes, cucumber and parsley. To serve, cut each half into four wedges.
How to Make Homemade Red Pepper Hummus:
1 can (15 oz.) garbanzo beans, drained
1/2 cup drained roasted red pepper pieces, cut into chunks
1/4 cup tahini (sesame seed paste)
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 cloves garlic
Salt and ground black pepper to taste
Place ingredients in food processor; process until mixture is smooth, scraping bowl as needed.
Hummus stores well refrigerated in air-tight container for up to 3 days. Makes 1-1/2 cups.
16 (2 wedges each)