Step 1: Roast the Bell Pepper

• Preheat the oven to 425°F (220°C). Place the red bell pepper on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is charred and blistered.
• Remove from the oven and cover with foil or place in a bowl and cover with plastic wrap. Let it steam for 10 minutes to make peeling easier.
• Peel off the skin, remove seeds, and chop the roasted pepper into small pieces.

Step 2: Prepare the Hummus

• In a food processor, combine chickpeas, roasted pepper, tahini, minced garlic, lemon juice, cumin, smoked paprika, and chili flakes.
• Blend until smooth, scraping down the sides as needed. Drizzle in the olive oil and continue blending until creamy.
• Season with salt and pepper to taste. Adjust the consistency with a bit of water if needed.

Step 3: Assemble the Cups

• Spoon the hummus mixture into the mini phyllo cups or pastry shells, filling each cup generously.
• Sprinkle a pinch of za’atar spice blend on top of each hummus cup for added flavor.

Step 4: Garnish and Serve

• Drizzle each cup with a little olive oil for extra richness.
• Garnish with chopped parsley for a fresh touch and serve with lemon wedges on the side.