2 1lbs bags SweetreatsTM Mini Sweet Peppers 1 (15 ounces) can chickpeas, drained and rinsed 1 clove garlic 1/2 lemon, juiced 1/2 cup basil leaves Salt and pepper, to taste 1/4 cup extra-virgin olive oil 2-3 tablespoons water
Cut all the peppers in half lengthwise, remove any seeds and place on a serving platter.
Place chickpeas, garlic, lemon juice, basil and salt and pepper in a food processor.
With the processor running, drizzle in the olive oil. Scrape down the sides and process again, this time adding the water until the hummus is nice and smooth.
Spoon the hummus into a plastic bag. Squeeze the hummus down into one of the corners of the bag, snip off the tip and use it like a pastry bag to fill the hollowed out peppers.