1/2 Photos of A Little Bite of the Mediterranean
tara portee's Note:
A perfect little bite packed with flavor. Instead of putting out the hummus dip at your next get together, try these portable little cuties.
My Private Note
Units: US | Metric
- 354.88 ml lightly packed grated parmesan cheese
- 56.69 g feta cheese, crumbled
- 425.24 g can chickpeas
- 3 garlic cloves, and
- 1 garlic clove
- 85.04 g lemon juice
- 59.14 ml tahini
- 3.69 ml salt, and
- 1.23 ml salt
- 1 red bell pepper
- 113.39 g plain yogurt
- 1.23 ml cumin
- 0.29 ml cayenne (a dash)
- 29.58 ml chopped parsley
- 1The night before, take a coffee filter and put it into the opening of a fairly narrow glass. Secure the coffee filter by putting a rubber band over the lip of the glass. Put the yogurt into the secured coffee filter; put a piece of plastic wrap over the top and place in the refrigerator overnight (this is to drain off the excess fluid.).
- 2Preheat the oven to 350 degrees.
- 3Line a baking sheet with parchment paper.
- 4Use 2 heaping tablespoons of parmesan cheese to create a round of about 3 1/2 inches in diameter on your parchment paper (can use the outer ring of the lid of a Mason jar as a guide.) Make the circle slightly mounded (a little more in the center of the round.) Make ten.
- 5Place in the preheated oven for 3 minutes. Remove from the oven.
- 6Let the melted cheese rounds cool for about 2-3 minutes. They should have cooled off enough for you to pick them up with your fingers, but not so cool that they are not pliable.
- 7Slip the edge of a spatula under the edge of the round and gently ease it off of the parchment paper.
- 8Take the round and mold it over the back of a mini muffin tin (make sure you are doing this on the back of the muffin tin.) Be gentle. Do this with the rest of the rounds.
- 9While your rounds take shape, turn the oven to broil. Try to have your oven rack 3 inches from the top of the heating element.
- 10Line a baking sheet with foil ( can use the one you melted your cheese on.).
- 11Halve, core and seed the pepper.
- 12Flatten each half with your hand.
- 13Put the pepper skin side up on your baking sheet and put under the preheated broiler. Broil until the skin is charred black.
- 14Put the charred pepper into a gallon size zip top bag and set off to the side for about 15 minutes.
- 15Now make your hummus.
- 16Drain the can of chickpeas.
- 17Dump them into a food processor.
- 18Drop in 3 cloves of garlic.
- 19Spoon in 1/4 cup tahini.
- 20Pour in the lemon juice.
- 21Measure in 3/4 teaspoon salt.
- 22Process until smooth.
- 23Set the hummus to the side (clean out the food processor, your going to need it again.).
- 24If it has been 15 minutes, take the bell pepper out of the bag and peel the skin off (throw away the skin.).
- 25Put the red bell pepper into the food processor.
- 26Put in 1 clove of garlic.
- 27Measure in 1/4 teaspoon salt, 1/4 teaspoon cumin and dash of cayenne.
- 28Dump in the drained yogurt.
- 29Process until smooth.
- 30The parmesan cups should be cooled and formed by now.
- 31Gently wiggle the cups off the back of the muffin tin.
- 32Place 1 teaspoon of the crumbled feta into the bottom of each cup.
- 33Put 1 tablespoon of the hummus on top of the cheese.
- 34Place 1 teaspoon of roasted red pepper sauce on top of the hummus.
- 35Sprinkle with chopped parsley.
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Nutritional Facts for A Little Bite of the Mediterranean
Serving Size: 1 (104 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 180.3
- Calories from Fat 84
- Total Fat 9.3 g
- Saturated Fat 4.2 g
- Cholesterol 20.1 mg
- Sodium 667.2 mg
- Total Carbohydrate 14.5 g
- Dietary Fiber 2.7 g
- Sugars 1.6 g
- Protein 10.4 g