Ingredients
1 jar (7-1/2 ounces) roasted sweet red peppers, drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 garlic clove, halved3 tablespoons lemon juice2 tablespoons olive oil2 tablespoons tahini1/2 teaspoon salt2 packages (1.9 ounces each) frozen miniature phyllo tart shells30 pitted ripe olives
Preparation
Cut one roasted pepper into 30 strips; place remaining peppers in a food processor. Add beans and garlic; pulse until chopped. Add lemon juice, oil, tahini and salt; process until blended.
Pipe into shells. Stuff a strip of red pepper into each olive; press onto filled shells.
