Roasted Red Pepper Hummus Cups

I still remember the first time I made these Roasted Red Pepper Hummus Cups. It was for a last-minute get-together, one of those evenings where friends text “We’re nearby, can we pop over?” and panic slightly sets in about what to serve. I rummaged through the pantry and fridge, spotting a jar of roasted red peppers, a can of chickpeas, and a package of wonton wrappers. Inspiration struck! Combining the smoky sweetness of roasted red peppers with creamy hummus, all nestled in a crispy, golden wonton cup seemed like a winner. I quickly whipped them up, baking the wonton wrappers into little cups while the hummus came together in the food processor. When our friends arrived, I presented the platter, garnished simply with a sprinkle of paprika and fresh parsley. They disappeared in minutes! Everyone raved about the contrast between the crunchy cup and the smooth, flavourful hummus. My kids, usually hesitant about trying new things, even grabbed seconds (and thirds!). Since then, these little bites of deliciousness have become my go-to appetizer for everything from casual family dinners to more formal holiday parties. They look impressive, taste incredible, and are surprisingly simple to make – the trifecta for any host! They are consistently a crowd-pleaser, proving that sometimes the best recipes come from those spontaneous kitchen moments.

Ingredients

• Wonton Wrappers: 24 square wonton wrappers (These thin sheets of dough bake up beautifully crisp and form the perfect edible cup. Find them in the refrigerated section of most grocery stores, often near the tofu or produce).
• Olive Oil: 2 tablespoons, plus extra for brushing (A good quality extra virgin olive oil adds flavour and helps the wonton wrappers crisp up nicely).
• Canned Chickpeas: 1 can (15-ounce), rinsed and drained (The base of our hummus, providing a creamy texture and plant-based protein. Rinsing removes excess sodium).
• Jarred Roasted Red Peppers: 1 cup (approximately one 12-ounce jar), drained (These provide the signature smoky-sweet flavour and vibrant colour. Ensure they are well-drained to avoid watery hummus).
• Tahini: 1/4 cup (Sesame seed paste, essential for authentic hummus flavour and creamy texture. Stir well before measuring if separated).
• Lemon Juice: 2 tablespoons, freshly squeezed (Adds brightness and cuts through the richness of the tahini and olive oil. Fresh is best!).
• Garlic: 1-2 cloves, minced (Adjust to your taste preference. Adds a pungent kick that complements the other flavours).
• Cumin: 1 teaspoon, ground (Provides a warm, earthy flavour characteristic of hummus).
• Salt: 1/2 teaspoon, or to taste (Enhances all the flavours. Start with less and add more if needed).
• Black Pepper: 1/4 teaspoon, freshly ground (Adds a touch of spice).
• Water: 2-4 tablespoons (Use as needed to achieve the desired smooth consistency for the hummus).
• Optional Garnishes: Smoked paprika, chopped fresh parsley, crumbled feta cheese, Kalamata olives (sliced), toasted sesame seeds, a drizzle of olive oil.

Instructions

1. Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin (or two if you want to bake all 24 at once) with cooking spray or a light brushing of olive oil.
2. Form the Wonton Cups: Gently press one wonton wrapper into each muffin cup, pleating the sides as needed to form a cup shape. Ensure the bottom is flat against the tin. Don’t worry if the corners stick up slightly; they’ll get nice and crispy.
3. Brush with Oil: Lightly brush the inside and edges of each wonton wrapper with olive oil. This step is crucial for achieving that desirable golden-brown colour and crisp texture. Be thorough but avoid letting oil pool at the bottom.
4. First Bake (Blind Bake): Place the muffin tin(s) in the preheated oven and bake for 5-7 minutes, or until the edges are just starting to turn golden brown and the cups feel slightly firm. Keep a close eye on them as wonton wrappers can brown quickly. This initial bake helps set the shape and prevents the bottom from getting soggy when filled.
5. Prepare the Roasted Red Pepper Hummus: While the wonton cups are baking, prepare the hummus. In the bowl of a food processor, combine the rinsed and drained chickpeas, drained roasted red peppers, tahini, fresh lemon juice, minced garlic, ground cumin, salt, and black pepper.
6. Blend Until Smooth: Process the ingredients on high speed until the mixture is very smooth and creamy. This might take 2-4 minutes. Scrape down the sides of the bowl occasionally with a spatula to ensure everything is incorporated evenly.
7. Adjust Consistency: If the hummus seems too thick, add cold water, one tablespoon at a time, with the processor running, until you reach your desired consistency. It should be smooth and easily pipeable or spoonable, but not watery.
8. Taste and Adjust Seasoning: Taste the hummus and adjust seasonings if necessary. You might want more salt, lemon juice, or cumin depending on your preference and the specific ingredients used (especially the saltiness of the canned chickpeas or roasted peppers).
9. Cool Wonton Cups: Once the wonton cups are lightly golden, carefully remove the muffin tin(s) from the oven. Let the cups cool in the tin for a few minutes until they are firm enough to handle. Then, gently remove the wonton cups from the muffin tin and transfer them to a wire rack to cool completely. This prevents condensation from making them soggy.
10. Fill the Cups: Once the wonton cups are completely cool (this is important for maintaining crispness), carefully spoon or pipe the roasted red pepper hummus into each cup. Fill them generously, but avoid overfilling to prevent spills. Using a small spoon or a piping bag (a zip-top bag with the corner snipped off works well too) makes this process neater.
11. Garnish and Serve: Arrange the filled hummus cups on a serving platter. Garnish with your choice of toppings just before serving. A sprinkle of smoked paprika and chopped fresh parsley is classic, but feta, olives, or sesame seeds add extra flavour and texture.
12. Serve Immediately: For the best experience (maximum crispiness!), serve the Roasted Red Pepper Hummus Cups immediately after filling and garnishing.

Nutrition Facts

• Serving Size: 1 Hummus Cup
• Calories Per Serving: Approximately 60-80 calories (This is an estimate and can vary based on specific ingredients like oil quantity, wonton wrapper brand, and hummus thickness).
• Key Nutrients:
  • Protein: Provides a modest amount of plant-based protein primarily from the chickpeas and tahini, contributing to satiety.
  • Fiber: Contains dietary fiber from chickpeas and whole ingredients, supporting digestive health.
  • Healthy Fats: Includes unsaturated fats from olive oil and tahini, which are beneficial for heart health.
  • Complex Carbohydrates: Offers energy primarily from the wonton wrappers and chickpeas.
  • Sodium: Content can vary depending on canned chickpeas and added salt; rinsing chickpeas helps manage levels.

(Disclaimer: Nutritional information is an estimate only and may vary depending on ingredients, preparation methods, and portion sizes.)

Preparation Time

• Total Time: Approximately 30-40 minutes
• Prep Time: 15-20 minutes (Making the hummus, preparing the wonton cups)
• Cook Time: 10-15 minutes (Baking the wonton cups)
  This recipe comes together relatively quickly, making it ideal for both planned events and spontaneous cravings. Much of the baking time is hands-off, allowing you to focus on the simple hummus preparation.

How to Serve

These Roasted Red Pepper Hummus Cups are versatile and fit beautifully into various settings. Here are some serving ideas:

• Appetizer Platter:
  • Arrange them neatly on a large platter or wooden board.
  • Garnish generously just before serving for maximum visual appeal.
  • Serve alongside other finger foods like vegetable sticks (carrots, celery, cucumber), olives, or cheese cubes for a diverse spread.
• Party Finger Food:
  • Perfect for cocktail parties, holiday gatherings, game days, or potlucks as they are easy to eat while standing and mingling.
  • Their individual portion size makes serving clean and simple.
• Light Lunch or Snack:
  • Enjoy 3-4 cups as a satisfying light lunch, perhaps paired with a small side salad.
  • They make a fantastic, portion-controlled afternoon snack that’s more exciting than plain hummus and crackers.
• Garnishing Options:
  • Classic: Smoked paprika (enhances the smoky flavour) and finely chopped fresh parsley or cilantro (adds freshness and colour).
  • Mediterranean Twist: Crumbled feta cheese, chopped Kalamata olives, and a drizzle of quality extra virgin olive oil.
  • Textural Contrast: Toasted sesame seeds, pine nuts, or chopped roasted pistachios.
  • Spicy Kick: A tiny pinch of red pepper flakes or a very thin slice of jalapeño.
• Temperature: Best served at room temperature shortly after assembly to maintain the crispness of the wonton cups. The hummus flavour is also more pronounced when not ice-cold.

Additional Tips

1. Ensure Wonton Crispiness: Don’t skip brushing the wonton wrappers with oil, and make sure they are baked until golden and firm. Let them cool completely on a wire rack before filling. Filling warm cups will lead to sogginess.
2. Hummus Consistency is Key: Aim for a hummus that is smooth and creamy but not too thin. If it’s too runny, it can make the cups soggy faster. If it’s too thick, it might be difficult to eat neatly. Adjust with cold water (to thin) or a bit more tahini/chickpeas (to thicken, though re-blending might be needed).
3. Make Components Ahead (Carefully): You can bake the wonton cups a day ahead. Store them in an airtight container at room temperature only once they are completely cool. You can also make the hummus up to 2-3 days in advance and store it in an airtight container in the refrigerator. Bring the hummus closer to room temperature for about 30 minutes before filling the cups for better flavour and easier scooping. Assemble just before serving.
4. Experiment with Hummus Flavors: While roasted red pepper is delicious, feel free to substitute it with other hummus variations! Try classic garlic hummus, spicy jalapeño hummus, beet hummus (for stunning colour!), or even an edamame-based version. Just ensure the consistency is right.
5. Alternative Cup Bases: If you can’t find wonton wrappers, you can use square egg roll wrappers (cut into quarters) or circles cut from flour tortillas (press them well into the muffin tin). Phyllo shells (store-bought, pre-baked) are another quick and elegant alternative, though they are more delicate.
6. Don’t Overcrowd the Muffin Tin: If pressing the wontons in seems tight, use every other cup or use two muffin tins. You want good air circulation around each cup for even baking and crisping.
7. Serving Strategy for Large Crowds: If serving at a large party where they might sit out for a while, consider filling only half the batch initially and replenishing with freshly filled cups later to ensure maximum crispness for guests.
8. Gluten-Free Option: For a gluten-free version, substitute the wonton wrappers with gluten-free wrappers if available, or use alternative bases like small lettuce cups (butter lettuce works well), hollowed-out cucumber rounds, or mini bell pepper halves (served raw or lightly roasted) for a fresh, veggie-based alternative. The hummus itself is naturally gluten-free.

FAQ

1. Q: Can I make Roasted Red Pepper Hummus Cups ahead of time?
   • A: It’s best to assemble them just before serving to keep the wonton cups crispy. However, you can save time by making the components ahead: bake the wonton cups up to a day in advance (store cooled cups in an airtight container at room temp) and prepare the hummus up to 3 days ahead (store in an airtight container in the fridge). Fill the cool cups right before you plan to serve them.
2. Q: How do I store leftovers?
   • A: Leftover assembled hummus cups will inevitably lose their crispness. Store them in an airtight container in the refrigerator for up to 2 days. They will still taste good, but the wonton cups will be softer. You can try briefly reheating them in an air fryer or oven at around 350°F (175°C) for a few minutes to regain some crispness, but they won’t be exactly like freshly made ones. Storing unfilled cups and leftover hummus separately is the best approach if you anticipate leftovers.
3. Q: Can I freeze these hummus cups?
   • A: Freezing assembled hummus cups is not recommended. The wonton wrappers will become very soggy upon thawing, and the texture of the hummus might change slightly. Baked, unfilled wonton cups might be frozen (ensure completely cool, store airtight), but their texture may degrade. Fresh is definitely best for this recipe.
4. Q: My wonton cups turned out soggy. What went wrong?
   • A: Soggy cups are usually caused by a few things: not baking the cups long enough initially, filling them while they are still warm, using hummus that is too thin or watery, or letting the filled cups sit for too long before serving. Ensure cups are completely cool and crisp, and the hummus is thick enough. Assemble just before serving. Also, ensure you brushed them adequately with oil before baking.
5. Q: Can I use homemade roasted red peppers instead of jarred?
   • A: Absolutely! Roasting your own peppers adds an even deeper flavour. Simply roast red bell peppers (broil, grill, or roast at high heat) until charred, steam them in a covered bowl, then peel, seed, and chop them. Make sure they are well-drained before adding to the food processor. You’ll need about 1-2 large red bell peppers to yield 1 cup of roasted peppers.
6. Q: What if I don’t have a food processor?
   • A: While a food processor gives the smoothest results, you can make the hummus in a high-powered blender. You might need to scrape the sides down more often and potentially add a little extra liquid (water or lemon juice) to get it moving. Alternatively, you could try mashing the chickpeas very thoroughly with a potato masher or fork, then vigorously whisking in the remaining ingredients. The texture will be more rustic, but still delicious.
7. Q: Are these Roasted Red Pepper Hummus Cups healthy?
   • A: They can be part of a healthy diet! They offer plant-based protein and fiber from chickpeas, healthy fats from tahini and olive oil, and vitamins from the roasted red peppers. Baking the wonton cups instead of frying keeps them lighter. Portion control is key, as with any appetizer. They are generally a much healthier option compared to many fried or cheese-laden appetizers.
8. Q: Can I use different types of wrappers, like egg roll wrappers?
   • A: Yes, you can substitute. Square egg roll wrappers are larger and thicker than wonton wrappers. Cut them into quarters to get a size similar to wonton wrappers. They might require an extra minute or two of baking time due to their thickness. Monitor them closely during baking. Spring roll wrappers (the thin, papery kind) are generally not suitable for baking into cups like this.