Red-Pepper Hummus in Cucumber Cups

Photo: Alexandra Grablewski; Styling: Lynn Miller

Recipe Time

Prep: 20 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 54
Fat 5 g
Satfat 1 g
Protein 2 g
Carbohydrate 6 g
Fiber 2 g
Cholesterol 0 mg
Sodium 135 mg

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

Preparation

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.

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.

Note:

December 2008