Stuffed Snacking Capsicums



  • 3 Sweet Palermo Capsicums (for roasting)

  • 1 can garbanzo beans, rinsed and drained

  • 1/2 cup ice cold water

  • 1/4 cup raw tahini

  • 1 large garlic clove

  • 1 tsp salt

  • 1/4 tsp ground black pepper

  • 3 punnets of Sweet Cuties snacking capsicums, halved lengthwise with seeds removed (for stuffing)*


  1. Preheat oven to 220 ° C.

  2. Line one large baking sheet with parchment paper. Once the oven preheats, place the Sweet Palermo capsicums on the baking sheet. Leave the capsicums whole for roasting (no need to remove stems or seed them at this point).

  3. Bake on middle rack for 20-25 minutes until the skin is lightly charred and soft. The Sweet Palermo Capsicums should slightly collapse. Remove baking sheet from oven and allow capsicums  to cool before handling.

  4. Once cooled, the stem should easily pop off along with the seeds. These Sweet Palermo Capsicums do not have many seeds and it is okay if some seeds remain. Discard the stems and any seeds and place the roasted peppers in a large food processor. There is no need to remove the skin off the peppers.

  5. To the food processor, add the garbanzo beans, water, tahini, garlic, salt and pepper.

  6. Process for at least one minute. For an even smoother hummus, continue to process another couple minutes if you have time. Taste and adjust seasonings if needed. You can serve this hummus on its own with raw veggies, chips, crackers or pretzels. If serving as a dip, place hummus in a bowl and garnish with a drizzle of extra virgin olive oil, fresh parsley and a sprinkle of smoked paprika. Or, you can use the hummus to stuff additional capsicums for a fun, bite-sized, easy pick-up appetizer.

  7. If stuffing the snacking capsicums, halve them lengthwise, remove seeds and gently fill with hummus using a small spoon. Sprinkle each snacking capsicum with a small drizzle of extra virgin olive oil and a sprinkle of fresh parsley and smoked paprika.