Method
- 01
Preheat your oven to 375°F. Line a small baking sheet with parchment paper.
- 02
Prepare the wonton cups: Gently press each wonton wrapper into a muffin tin cup or small ramekin to form a cup shape. Lightly brush with a thin coating of your neutral oil on all sides.
- 03
Bake the wonton cups for 12–15 minutes until golden and crispy. Let cool slightly before carefully removing from the tin.
- 04
While the wontons bake, combine your hummus with your minced garlic, a pinch of salt, and white pepper in a small bowl. Mix until well blended.
- 05
Make the scallion oil: Slice your white and light green scallion parts into thin rounds. Heat your remaining neutral oil in a small pan over medium-low heat until fragrant (about 1 minute). Add the scallion rounds and cook gently for 1–2 minutes until fragrant but not browned. Remove from heat and let cool slightly.
- 06
Toast your sesame seeds: In a small dry skillet over medium heat, toast the sesame seeds for 1–2 minutes, shaking the pan occasionally, until lightly golden and fragrant. Transfer to a small plate.
- 07
To assemble: Spoon or pipe your garlic hummus into each crispy wonton cup, filling to just below the rim.
- 08
Drizzle each cup with a small spoonful of the scallion oil and reserved oil. Garnish with a pinch of toasted sesame seeds and a tiny sprinkle of red pepper flakes if desired.
- 09
Finish with finely sliced dark green scallion parts for color and freshness. Serve immediately while the wontons are still crispy.
