Ingredients

• 12 fresh jalapeno peppers
• ½ C Lantana® Black Bean Hummus
• 4 oz cream cheese, softened to room temperature
• 1 C shredded cheddar cheese
• 1 clove garlic, chopped
• ½ tsp smoked paprika
• 12 slices bacon, cut in half
• 24 toothpicks

Directions

• Heat oven to 400 degrees and line a large baking sheet with parchment paper. Place a backing rack on top of the baking sheet.  Set aside.
• Cut the jalapeno peppers in half lengthwise. Remove seeds and center membrane.  Set aside.
• Using a handheld mixer, beat the hummus, cream cheese, cheddar cheese, garlic, and paprika together until combined. Add salt to taste.  Spoon filling equally among all 24 jalapeño halves.
• Wrap each stuffed jalapeño with a half slice of bacon and stick a toothpick through the center to assure the bacon stays in place. Place each on the baking rack and bake for 25-28 minutes or until the bacon is crisp to your liking. Serve immediately.

Makes 24 poppers