Welcome to another Friday Favorites! This week, we’re taking plant-based appetizers to a whole new level. If you’re looking for something refreshing, flavorful, and completely unexpected for your weekend gatherings, try these Stuffed Mini Bell Peppers with Lemon-Basil Hummus. They’re packed with zest, vibrant colors, and are as healthy as they are tasty.
Lemon-Basil Hummus Stuffed Mini Bell Peppers
Ingredients:
- 1 lb mini bell peppers, halved and seeds removed
- 1 can chickpeas, drained and rinsed
- 2 tbsp tahini
- Juice and zest of 1 lemon
- 1 garlic clove
- 1/2 cup fresh basil leaves
- Salt and pepper to taste
- Water to reach desired consistency
Instructions:
- Make the Hummus: In a food processor, combine chickpeas, tahini, lemon juice, zest, garlic, basil, salt, and pepper. Blend until smooth, adding water as needed for a creamy, spreadable consistency.
- Stuff the Peppers: Spoon a dollop of hummus into each mini pepper half.
- Serve and Enjoy: Garnish with a sprinkle of extra lemon zest or a few fresh basil leaves. Arrange on a plate, and you’re all set!
These bites are rich in flavor, low in fat, and totally oil-free. They’re perfect for any gathering or as a healthy snack.
Here’s to fresh flavors this Friday! Let me know if you give these a try.
I hope you enjoy making and savoring this recipe. Let me know how it turns out on my social media, and feel free to share your photos and feedback! 💚
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
