Roasted Red Pepper Hummus in Cucumber Cups

4.8(9)

by Giada De Laurentiis·published 2015-06-07

Appetizer

Servings

(4–6)

Total time

—

Calories / serving

175 kcal

Ingredients (10)

serves

Instructions (3 steps)

01For the hummus: In a food processor, combine the peppers, tahini, lemon juice, cumin, salt, cayenne pepper if using, beans and garlic. Blend until smooth, scraping down the sides of the bowl if needed. Season with salt if needed. Transfer the hummus to a small bowl.
02Run the tines of a fork down the length of each cucumber several times, turning to make ridges about 1/8-inch deep in the skin all the way around. Cut cucumbers crosswise into 1-inch rounds, for a total of at least 12. Using the smaller end of a melon baller or a round measuring spoon, scoop out the center of each cucumber round to form a hollow. Use a small spoon to fill each cup with hummus, mounding slightly over the top. Tuck a small fresh parsley, cilantro or mint leaf into the side of the filling as a garnish.

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Not rich — missing servings, total time, or calories.