Red Pepper Hummus in Cucumber Cups

Headed to a potluck? Don't forget the hummus! This simple recipe and pretty presentation tips make it easy to look like a pro

Prep: 20 min.
Cook: 20 min.
Yield: 20 pieces
Cost per serving: 67¢

YOU'LL NEED:

  • 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

 

  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.