Red-Pepper Hummus in Cucumber Cups

By sandycon

All You

DECEMBER 2008

Ingredients

• 2 cups canned chickpeas, drained and rinsed
• 1 7-oz. jar roasted red peppers, drained and chopped
• 1 clove garlic, chopped
• 1/3 cup tahini
• 1/4 cup lemon juice (from 1 large lemon)
• 3 tablespoons olive oil
• 1/4 teaspoon ground cumin
• Salt and pepper
• 2 English cucumbers

Preparation

Step 1

Combine chickpeas, red peppers, garlic, tahini, lemon juice, olive oil, cumin, salt, pepper and 1 T bsp. hot water in food processor and puree until smooth. Taste and adjust seasoning as desired.

Cut cucumbers into 1/2 -inch-thick slices and scoop out seeds with a small spoon or melon baller, leaving bottom intact to form a cup. Fill each cup with hummus and serve.