Hummus and Cucumber Cups

By courtneyepowell

Serve with lemon green tea

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)

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.