Cucumber Hummus Stacks Food

SPICY CUCUMBER STACKS

Steps:

• Place the cucumber slices on your serving platter. Top each slice of cucumber with 2 teaspoons hummus.
• Use an egg slicer to slice your hard-boiled eggs- or slice them thinly with a very sharp knife. Place an egg slice on top of each mound of hummus.
• Drizzle Sriracha sauce on top of each egg slice, and garnish with a cilantro leaf. Serve immediately.

CUCUMBER AND HUMMUS BOATS

Steps:

• Cook quinoa according to package directions. Transfer to a large bowl; cool slightly., Meanwhile, cut each cucumber in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Add garbanzo beans, tomatoes, cheese and olives to quinoa. In a small bowl, whisk lemon juice, honey, oil, garlic and pepper until blended. Pour over quinoa mixture; gently toss to coat. Spread about 2 tablespoons hummus inside each cucumber shell. Top each with about 1/3 cup quinoa mixture. Sprinkle with basil if desired.

ROASTED RED PEPPER HUMMUS IN CUCUMBER CUPS

Steps:

• For 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.
• Run 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.
• Arrange the cups on a platter and serve.

HUMMUS WITH VEG STICKS

Steps:

• Put the chickpeas, tahini and garlic cloves in a food processor and whizz until smooth. Add the lemon juice, olive oil, just-boiled water and Marmite. Whizz again until very smooth. Serve with sticks of carrot, cucumber and pepper and sesame flatbreads.
• For the sesame flatbreads, heat grill to high and dust a non-stick baking sheet with a little flour. Mix the self-raising flour, sesame seeds, a pinch of salt and a grind of black pepper in a large bowl. Stir in the natural yogurt and milk or water, then mix well to form a soft dough.
• Divide the dough into 4 and press each piece into an oval approx 5mm thick. Place on the sheet and grill for 3 mins on each side until puffed and golden. Brush with a little olive oil before serving, if you like.

CUCUMBER-HUMMUS STACKS

Steps:

• Using tines of a fork, score the cucumber lengthwise on all sides. Cut the cucumber into 26 (1/4 inch) slices. Blot dry with paper towel.
• Spoon a heaping teaspoon of hummus on each cucumber slice and sprinkle feta cheese on top and then top with an olive slice.