Roasted Red Pepper Hummus Cucumber Cups

Name: Roasted Red Pepper Hummus Cucumber Cups
Cook time: 23 min
Total time: 23 min
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: 1½ cups Roasted red pepper hummus:; ½ cup cooked chickpeas (or one 15-ounce can, rinsed and drained); 2 chopped roasted red peppers; 3 tbsp. garlic cloves; 3 tbsp. tahini (gluten-free if necessary); ½ tsp. lemon juice; pinch smoked paprika; to taste Cayenne pepper; 4 salt and black pepper; Cucumber cups:; English cucumbers; smoked paprika for dusting; chives, sliced into 1-inch pieces

To make the hummus : Combine the ingredients in a food processor and process until smooth, pausing to scrape the sides as necessary. You may need to add water along the way to help smooth it out, b…

Cook23 min
Total23 min
Serves12
LevelEasy

Afternoon snack Dairy-Free Gluten-Free High-Protein Vegan Vegetarian Middle Eastern

Ingredients

1½ cups Roasted red pepper hummus:
½ cup cooked chickpeas (or one 15-ounce can, rinsed and drained)
2 chopped roasted red peppers
3 tbsp. garlic cloves
3 tbsp. tahini (gluten-free if necessary)
½ tsp. lemon juice
pinch smoked paprika
to taste Cayenne pepper
4 salt and black pepper
Cucumber cups:
English cucumbers
smoked paprika for dusting
chives, sliced into 1-inch pieces

Preparation

To make the hummus : Combine the ingredients in a food processor and process until smooth, pausing to scrape the sides as necessary. You may need to add water along the way to help smooth it out, but you want a thick hummus. Transfer the hummus to a pastry bag or a large resealable plastic bag with the corner cut out. Chill until ready to use.
Trim the ends of the cucumbers. Peel strips of skin from the sides of the cucumbers so you have a striped pattern. Alternatively, you can peel them completely, or not peel them at all. Slice the cucumbers into 1-inch sections. Use a melon baller or a teaspoon to hollow out the insides of the cucumbers, leaving a thick section at one end so that the “cup” has a bottom. Place all of the cups on a plate or platter.
Fill each cup with hummus, piling a little on top. Dust the tops with paprika and place 1 or 2 chive pieces on top. Refrigerate until you’re ready to serve, up to 1 hour. Leftover hummus will keep refrigerated in an airtight container for 4 to 5 days.