Octopus in Hummus

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Octopus in Hummus

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Prep Time: 15 minutes
Servings: 4


  • 3 medium bell pepper, orange
  • 1 cup hummus
  • 1/2 cup black olives, canned


  • Cut 2 peppers into slices.
  • Cut the third pepper along the top, removing the seeds and core. This will be the octopus body.
  • Place the body, open-side down, onto a plate of hummus; add eight pepper slices around it as tentacles.
  • Slice olives. Dab a bit of hummus onto 2 olive slices and stick them to the pepper for eyes.
  • Serve octopus with remaining pepper slices and olives on the side.
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