📋 Instructions

1. 1Heat the oven — Preheat the oven to 375°F (190°C) and set a rack in the lower third. Lightly oil a 12-cup muffin tin.
2. 2Roast the chickpeas — Pat 1/2 cup chickpeas dry, toss with 1 teaspoon olive oil, and spread on a small sheet pan. Roast at 375°F (190°C) for 18 to 20 minutes until they rattle in the pan and split slightly.
3. 3Layer the phyllo — Stack 8 phyllo sheets, brushing each with olive oil, and cut the stack into 12 squares about 4 1/2 inches wide. Keep unused sheets under a damp towel.
4. 4Form the cups — Press one square stack into each muffin cup, rotating slightly so corners fan out. Brush the rims with oil.
5. 5Bake the shells — Bake at 375°F (190°C) for 12 to 14 minutes until the edges are golden brown and the centers feel dry to the touch. Cool in the tin 10 minutes, then lift out.
6. 6Whip the hummus — Blend the remaining chickpeas, tahini, lemon juice, garlic, cumin, and 1/2 teaspoon salt in a food processor for 60 seconds. Add reserved chickpea liquid 1 tablespoon at a time until smooth and light.
7. 7Fill the cups — Spoon or pipe 2 tablespoons hummus into each cooled shell. Top with roasted chickpeas and parsley.
8. 8Finish and serve — Dust with smoked paprika and drizzle with olive oil. Serve within 1 hour so the pastry stays crisp.