Option #1

1 (15.5 ounce) can chick peas, rinsed and drained
¼ cup extra-virgin olive oil
1 clove garlic, peeled
2 T fresh lemon juice
2 tsp tahini
1 tsp kosher salt
¼ tsp ground black pepper
¼ tsp paprika
24 mini sweet red peppers, stemmed and seeded
In a small food processor, combine all ingredients except peppers; process until smooth. Spoon or pipe hummus into peppers.  Serve, or cover and refrigerate for up to 3 days.

Option #2

Buy your favorite store brand hummus. Pipe or spoon the hummus into the 24 mini sweet red peppers

*Recipe above is compliments of Living Without’s Gluten Free & More, Cooking with Paula Deen and Taste of Home – with a few Sweet Ali’s tweaks!