Stuffed Cucumber Cups

By courtneyepowell

Ingredients

• 2 English cucumbers, about 12 inches long, ends trimmed
• 1 cup hummus
• Finely chopped scallions, for garnish
• Finely chopped red or orange bell pepper, for garnish

Preparation

Step 1

Using a fork, score the sides of the cucumbers to create decorative stripes. Slice the cucumbers into 3/4-inch-thick rounds.

Using a teaspoon or melon baller, scoop a 1/3-inch-deep well in the center of each slice.

Spoon 1/2 tablespoon of hummus into each cucumber cup, mounding it slightly. Sprinkle the tops with the scallions and bell pepper. Makes 32 cups.

Make Ahead Tip: The unfilled cucumber cups can be made the day before, arranged on damp paper towels, covered tightly, and refrigerated.