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Ingredients
- 4 cucumbers
- salt
- 3 halves freeze-dried sun-dried tomatoes (about 1 oz), roughly chopped
- 2 T finely chopped fresh basil leaves plus additional for garnish (optional)
- 1/2 c store bought hummus (about 4 oz)
Details
Servings 24
Preparation
Step 1
Peel cucumbers, then use a fork to score the edge of each lengthwise to create a striped design. Cut each into 3/4-in segments (24 total) then use a melon baller to hollow out the center of each to form a cup. Sprinkle each with a pinch salt, place upside down on a paper towel-lined plate, and allow to drain for 10 mins.
Meanwhile, place sun-dried tomatoes in a small bowl and cover with 1/3 c boiling water. Let stand 10 mins, drain.
In a food processor or blender, combine sun-dried tomatoes, basil and hummus. Pulse until smooth.
Using a pastry bag or zip-top bag with corner cut off, pipe the hummus mixture into the cucumber cups. Garnish, if desired, with tiny basil leaves.
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