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Lulu's Cilantro Hummus And Roasted Red Pepper Goat Cheese In Wonton Cups

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2 8-ounce cans chickpeas, rinsed and drained

2 cloves garlic, peeled and roughly chopped

juice of ½ lemon

¼ cup extra-virgin olive oil

1 teaspoon ground cumin

pinch of cayenne pepper

½ cup cilantro, chopped

salt and pepper

1 6-ounce log goat cheese, at room temperature

2 red peppers, roasted, peeled and seeded

nonstick cooking spray

1 package wonton skins, about 60 skins

60 cilantro, parsley or mint leaves

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