Garbanzo-Stuffed Mini Peppers

1 t. cumin seeds
1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained
1/4 c. fresh cilantro leaves
3 T. water
3 T. cider vinegar
1/4 t. salt
16 miniature sweet  peppers, halved lengthwise, core and seeds removed
Additional cilantro for garnish

In a dry small skillet, toast cumin seeds over medium heat 1-2 minutes or until aromatic, stirring frequently.  Transfer to a food processor. Add garbanzo beans, cilantro, water, vinegar, and salt; pulse until blended.

Spoon mixture into pepper halves. Top with additional cilantro. Refrigerate until serving.

Makes 32 appetizers.

Adapted from Taste of Home's Simple & Delicious magazine, Oct./Nov. 2013, p. 10.