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1
The night before, take a coffee filter and put it into the opening of a fairly narrow glass.
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2
Secure the coffee filter by putting a rubber band over the lip of the glass.
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3
Put the yogurt into the secured coffee filter; put a piece of plastic wrap over the top and place in the refrigerator overnight (this is to drain off the excess fluid.
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4
).
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5
Preheat the oven to 350 degrees.
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6
Line a baking sheet with parchment paper.
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7
Use 2 heaping tablespoons of parmesan cheese to create a round of about 3 1/2 inches in diameter on your parchment paper (can use the outer ring of the lid of a Mason jar as a guide.)
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8
Make the circle slightly mounded (a little more in the center of the round.)
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9
Make ten.
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10
Place in the preheated oven for 3 minutes.
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11
Remove from the oven.
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12
Let the melted cheese rounds cool for about 2-3 minutes.
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13
They should have cooled off enough for you to pick them up with your fingers, but not so cool that they are not pliable.
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14
Slip the edge of a spatula under the edge of the round and gently ease it off of the parchment paper.
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15
Take the round and mold it over the back of a mini muffin tin (make sure you are doing this on the back of the muffin tin.)
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16
Be gentle.
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17
Do this with the rest of the rounds.
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18
While your rounds take shape, turn the oven to broil.
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19
Try to have your oven rack 3 inches from the top of the heating element.
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20
Line a baking sheet with foil ( can use the one you melted your cheese on.
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21
).
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22
Halve, core and seed the pepper.
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23
Flatten each half with your hand.
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24
Put the pepper skin side up on your baking sheet and put under the preheated broiler.
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25
Broil until the skin is charred black.
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26
Put the charred pepper into a gallon size zip top bag and set off to the side for about 15 minutes.
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27
Now make your hummus.
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28
Drain the can of chickpeas.
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29
Dump them into a food processor.
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30
Drop in 3 cloves of garlic.
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31
Spoon in 1/4 cup tahini.
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32
Pour in the lemon juice.
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33
Measure in 3/4 teaspoon salt.
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34
Process until smooth.
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35
Set the hummus to the side (clean out the food processor, your going to need it again.
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36
).
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37
If it has been 15 minutes, take the bell pepper out of the bag and peel the skin off (throw away the skin.
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38
).
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39
Put the red bell pepper into the food processor.
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40
Put in 1 clove of garlic.
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41
Measure in 1/4 teaspoon salt, 1/4 teaspoon cumin and dash of cayenne.
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42
Dump in the drained yogurt.
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43
Process until smooth.
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44
The parmesan cups should be cooled and formed by now.
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45
Gently wiggle the cups off the back of the muffin tin.
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46
Place 1 teaspoon of the crumbled feta into the bottom of each cup.
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47
Put 1 tablespoon of the hummus on top of the cheese.
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48
Place 1 teaspoon of roasted red pepper sauce on top of the hummus.
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49
Sprinkle with chopped parsley.
