Friday, March 25, 2011

Hummus in a Cucumber Cup

I love this recipe to incorporate some vegetables without the normal crudités. The hummus tastes fantastic with the cucumbers, and it’s my favorite way to eat them. I would highly recommend a melon baller (here is a cheaper alternative)- they’re now easily located in the cooking/baking aisle of larger grocery stores, and it definitely helps making the “cups” go smoothly.

Hummus in a Cucumber Cup
  • 2 English cucumbers (English cukes have a more dense center, an eatable skin, and won't fall apart)
  • 1 container of hummus (here is my recipe, but any store bought one is fine)
  • 1 roasted red bell pepper (I used a jarred version)
1. Cut the cucumber into approximately 1 inch pieces. You want them to be thick enough to hold enough hummus, but not too thick so they are bite-sized.

2. Using a melon baller scoop out the inside to make a little cup.

3. Next, fill up the cup with a teaspoon of hummus.
4. Top with the sliver of bell pepper.

Source: Leslie Sarna


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