Jalapeño Hummus Poppers
These scrumptious and spicy vegan poppers are a perfect snack or app. Make ‘em deliciously mild by skipping the cayenne and removing all jalapeño seeds before adding your filling.
Ingredients
- 6 Tablespoons prepared hummus
- 1 tablespoon chopped scallion, green onion
- ⅓ cup corn, frozen and thawed (or canned, drained well)
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper, or paprika for less heat
- 4 medium Jalapeño peppers, halved lengthwise, seeds and membranes removed (for extra heat, keep membranes in)
Topping
- ⅓ cup Panko bread crumbs*
- ¼ to ½ teaspoon chili powder
- ⅛ to ¼ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper, for heat or paprika, optional
Instructions
- Preheat oven to 350˚.
- In a small bowl, mix hummus, scallion, corn, black pepper, and cayenne pepper (or paprika). Place peppers (cut side up) on a baking sheet lined with parchment paper, and spoon a generous amount of the hummus mixture into each hollowed-out (and seedless) pepper.
- Sprinkle the panko breadcrumbs evenly over the tops (I use a small spoon). Sprinkle on the chili powder, salt and optional cayenne or paprika, if using. Liberally mist tops with olive oil spray, and bake for 20 to 25 minutes. The bread crumbs should be browned and toasty. Let cool for a few minutes, and dig in!
Notes
A serving is 2 poppers.
Nutrition Information per serving
Calories: 80Carbohydrates: 11gProtein: 3gTotal Fat: 2.5g— Unsaturated Fat: 2.5g— Saturated Fat: 0gCholesterol: 0mgSodium: 290mgFiber: 0gTotal Sugar: 2g— Natural Sugar: 2g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.