15 ounces garbanzo beans or chickpeas, rinsed and drained
1 teaspoon cumin seeds
3 tablespoons water
¼ cup fresh cilantro leaves
3 tablespoons cider vinegar
¼ teaspoon salt
16 miniature sweet peppers, halved lengthwise
Additional fresh cilantro leaves
Directions
In a dry small skillet, toast cumin seeds over medium heat for about 1-2 minutes, or until aromatic, stirring frequently. Transfer to a food processor. Add garbanzo beans, cilantro, water, vinegar and salt; pulse until blended.
Spoon into pepper halves. Top with additional cilantro.
