Peel and chop onion and garlic.

Add oil to a large pan set over medium heat.

Add onion and garlic to pan and sauté for 10 minutes until soft and slightly golden. Stir mixture often to keep from burning.

Chop the cabbage and peppers.

Add in cabbage and peppers. Sauté for 3 minutes.

Season with salt and pepper, stir in the parsley,.

Let the mixture cool to room temperature.

Preheat your oven to 425°F.

Unroll your puff pastry and cut each sheet into 4 equal squares (for a total of 8)

Spread 2 tsp of hummus onto the center of each square.

Add 1 to 2 tbsp. of the cooled cabbage mixture on top of the hummus.

Using a pastry brush, apply the beaten egg wash to two sides of the square. Fold the pastry over to form a triangle (or rectangle), aligning the egg-washed sides with the dry sides. Pinch the edges to seal, then use a fork to crimp the edges for that professional look.

Place the puffs on a parchment-lined baking sheet.

Brush the tops generously with the remaining egg wash.

Bake for 15–20 minutes at 425°F until they are puffed up and deep golden brown.