Cucumber Hummus Cups
This recipe is from the Quality Greens recipe blog. The recipe calls for "your favourite hummus", so what could be better than our own Homemade Hummus recipe ? Cucumbers and hummus make a really special appetizer for any holiday feast.
2 English Cucumbers, cut into 1 1/2" thick rounds
1 1/2 cups of your favorite hummus**
1/2 cup pine nuts, toasted
Finely minced parsley, for garnish
Use a melon baller or round measuring spoon, scoop out the center of each cucumber to form a hollow. Season with kosher salt, and then fill each cucumber with a teaspoon or two of hummus.
Garnish with pine nuts and parsley, and an additional sprinkle of salt.
Arrange on a platter and serve immediately.
For advance preparation, peel, cut and scoop the cucumber cups, but do not season. Store up 12 hours in an air-tight plastic bag or container then fill just before serving.
1 19oz can chickpeas, drained and rinsed
¼ cup fresh lemon juice
1/3 cup tahini
2 Tbsp fresh cilantro (optional if not available)
2 Tbsp olive oil
1 clove garlic
¼ tsp ground cumin
¼ tsp each sea salt and black pepper
Place chickpeas in food processor. Puree coarsely. Add lemon juice, tahini, cilantro, olive oil, garlic, cumin, salt and pepper. Process. Add lemon juice to thin if necessary.