"Mini peppers are so colorful and they're the perfect size for a two-bite appetizer. They have all the crunch of a pita chip, without the extra calories. —Christine Hanover, Lewiston, California..."
INGREDIENTS
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1 teaspoon cumin seeds
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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1/4 cup fresh cilantro leaves
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3 tablespoons water
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3 tablespoons cider vinegar
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1/4 teaspoon salt
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16 miniature sweet peppers, halved lengthwise
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Additional fresh cilantro leaves