Red-Pepper Hummus in Cucumber Cups |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 20 |
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Ingredients:
2 cups canned chickpeas, drained and rinsed |
1 7-oz. jar roasted red peppers, drained and chopped |
1 clove garlic, chopped |
1/3 cup tahini |
1/4 cup lemon juice (from 1 large lemon) |
3 tablespoons olive oil |
1/4 teaspoon ground cumin |
salt and pepper |
2 english cucumbers |
Directions:
1. Combine chickpeas, red peppers, garlic, tahini, lemon juice, olive oil, cumin, salt, pepper and 1 T bsp. hot water in food processor and puree until smooth. Taste and adjust seasoning as desired.
2. Cut cucumbers into 1/2 -inch-thick slices and scoop out seeds with a small spoon or melon baller, leaving bottom intact to form a cup. Fill each cup with hummus and serve.
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