Photo: Alexandra Grablewski; Styling: Lynn Miller
Prep Time
20 Mins
Cook Time
20 Mins
20 pieces

How to Make It

Step 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.

Step 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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