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Photo: Alexandra Grablewski; Styling: Lynn Miller Photo by: Photo: Alexandra Grablewski; Styling: Lynn Miller

Red-Pepper Hummus in Cucumber Cups

All You DECEMBER 2008

  • Yield: 20 pieces
  • Cook time:20 Minutes
  • Prep time:20 Minutes
  • Cost Per Serving:$.67

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.

Nutritional Information

Amount per serving
  • Calories: 54
  • Fat: 5g
  • Saturated fat: 1g
  • Protein: 2g
  • Carbohydrate: 6g
  • Fiber: 2g
  • Cholesterol: 0mg
  • Sodium: 135mg
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Red-Pepper Hummus in Cucumber Cups recipe

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