Smoky Hummus Pepper Cups

• 100 g, drained and rinsed — Canned chickpeas, drained and rinsed
• 1 tbsp (15 g) — Tahini from roasted sesame kernels
• 100 g (about 1 medium pepper), halved lengthwise and seeded — Raw red bell pepper
• 2 tsp (10 g) — Fresh lemon juice
• 1 tsp (2.8 g), finely grated — Raw garlic
• 1/2 tsp (1.2 g), divided — Smoked paprika
• 1/8 tsp (0.3 g) — Ground black pepper
• 1/8 tsp (0.75 g) — Fine salt

Method

1. 1Shape the pepper cupsHalve the red bell pepper lengthwise through the stem, leaving each split stem attached for structure. Remove the seeds and white ribs.Look for: The shape the pepper cups stage is complete and ready for the next action.
2. 2Pat both cut sides dryPat both cut sides dry so the two pepper cups hold the hummus securely.Look for: The two pepper halves retain their split stems, sit flat enough to hold filling, and have dry cut interiors.Safety: Use a stable cutting board and keep fingertips curled away from the knife blade.
3. 3Measure ingredients: Mash the smoky hummusMeasure chickpeas, and, tahini from sesame kernels, lemon juice, garlic, and smoked paprika using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Mash the smoky hummusMash the chickpeas firmly with a fork for 2 to 3 minutes with the tahini, lemon juice, garlic, 3/8 tsp of the smoked paprika, black pepper, and fine salt, scraping the bowl until thick and mostly creamy.3 minLook for: The chickpeas form a thick, creamy mash with a few tiny pieces remaining and no dry tahini streaks.Safety: Discard any can that is bulging, leaking, or badly dented at a seam, and use clean utensils for the ready-to-eat filling.
5. 5Fill and finish the cupsDivide all of the hummus between the two dry pepper cups, press it gently to the edges.Look for: The ingredients are fully prepared and ready for the next action.
6. 6Finish with the remaining 1/8 tsp smoked paprikaFinish with the remaining 1/8 tsp smoked paprika; serve immediately or cover and keep chilled.Look for: Each pepper cup is evenly filled to its rim and the final paprika is distributed in a light, visible layer.Safety: If packed, refrigerate or use an ice pack and do not leave the filled peppers at room temperature for more than 2 hours.