Don’t you love flavorful appetizers that dazzle without all of the work? These hummus ravioli use wonton wrappers for their shells and hummus for the filling to simplify an otherwise complicated finger food. A roasted red pepper dip and a sprinkle of Za’atar (a ground spice blend of toasted sesame seeds, salt, sumac and herbs) add that extra-special touch.
This hummus ravioli recipe was shared with us by Sabra, along with some quick ideas for easy celebration appetizers:
Pickles and olives – Few appetizers are as easy to prepare as a simple relish tray. Use a divided serving platter and mix and match flavors for a snack that is as pleasing to the eye as it is the palate. The same ingredients can help transform a ho-hum sandwich into something special.
Hummus – Set out a dish of hummus (or perhaps a few in different flavors!) and pita wedges or crackers for an instant treat. Or use hummus in simple recipes for quick, tasty finger foods, like the hummus ravioli below.
Salsa – Served simply with chips or crackers, or blended with other ingredients for a more elaborate dish, salsa is a staple for entertaining. Serve it simply with chips or use it as a topper for vegetable appetizers.
Special Diet Notes & Options: Pan-Fried Hummus Ravioli
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, optionally soy-free, and vegetarian. Just use caution when selecting your hummus. Some do contain dairy and/or soy.
Vegan, egg-free, and gluten-free hummus ravioli are a little trickier. Most wonton wrappers contain both egg and gluten, but there are egg-free versions available, and you can use a homemade gluten-free wonton wrapper recipe, like the one in The Gluten-Free Asian Kitchen.
- 12 wonton wrappers
- ¼ cup hummus (such as Sabra Classic or Spinach & Artichoke), divided
- ¼ cup water
- 2 tablespoons olive oil
- Za'atar spice, to taste
- Salt, to taste
- 4 medium red bell peppers
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic or red wine vinegar
- Salt, to taste
- Freshly ground black pepper, to taste
- To make the ravioli, place the wontons wrappers in a single layer on a large baking sheet lined with parchment paper and fill a small bowl with water.
- Drop 1 teaspoon of hummus in the center of each wrapper square. Wet your finger in the water and trace half the edge of a wrapper square. Fold in half and seal, pressing both sides firmly together.
- Heat the olive oil in a non-stick skillet over medium-high heat. Add the wonton raviolis and saute on both sides until crisp. Remove them to a wire wrack or paper towels to cool.
- Sprinkle both sides of the wonton raviolis with Za'atar spice and sea salt, to taste, on both sides.
- To make the red pepper coulis, roast the whole peppers over an open flame or under a broiler, turning occasionally, until blackened all over.
- Transfer the peppers to a paper bag and close, letting the peppers steam briefly to loosen the skins.
- Peel the peppers and discard the skins, seeds and cores. Chop and add to a food processor or blender with the olive oil and vinegar. Season to taste with salt and pepper.
- Serve the hummus ravioli with the red pepper coulis for dipping.
These look utterly delicious. I would love to have several, right now.
We have a sesame seed allergy in this household, but I think we could reach this culinary divine moment without tahini! YUM!!!!
Looks delicious. I will try this soon.