Cucumber Hummus Food
ROASTED RED PEPPER HUMMUS IN CUCUMBER CUPS
Provided by Giada De Laurentiis
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
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 & CUCUMBER TOASTS
Make and share this Hummus & Cucumber Toasts recipe from Food.com.
Provided by Food.com
Categories Low Cholesterol
Time 15m
Yield 12 pieces, 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees.
- Cut baguette into long slices lengthwise. Place in a single layer on a baking sheet. Bake about 10 minutes until light brown and toasted.
- Spread hummus over each toast. Top with ribbons of cucumber and a sprinkle of feta. Drizzle with a small amount of olive oil and finish with red pepper flakes.
Nutrition Facts : Calories 151.7, Fat 7.2, SaturatedFat 2.6, Cholesterol 11.1, Sodium 350.3, Carbohydrate 17, Fiber 3.7, Sugar 2.6, Protein 7.1
CUCUMBER AND HUMMUS BOATS
The refreshing combo of cucumber and hummus really brings this meatless meal together. It transports easily, making it a great option for weekday lunches. - Matthew Hass, Ellison Bay, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 482 calories, Fat 21g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 1026mg sodium, Carbohydrate 60g carbohydrate (17g sugars, Fiber 11g fiber), Protein 16g protein.
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