ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Red-Pepper Hummus in Cucumber Cups

Photo: Alexandra Grablewski; Styling: Lynn Miller
Prep time 20 mins
Cook time 20 mins
Yield 20 pieces

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

Nutrition Information

  • calories 54
  • fat 5 g
  • satfat 1 g
  • protein 2 g
  • carbohydrate 6 g
  • fiber 2 g
  • cholesterol 0 mg
  • sodium 135 mg

How to Make It

  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.