ROASTED RED PEPPER HUMMUS CUCUMBER CUPS

SERVES 30 CUCUMBER CUPS

ROASTED RED PEPPER

HUMMUS

1 1/2 cups cooked chickpeas (or one 15 oz. can, rinsed and drained)

1/2 cup chopped roasted red peppers

2 garlic cloves

3 tbsp. tahini (gluten-free if necessary)

3 tbsp. lemon juice

1/2 tsp. smoked paprika

Pinch of cayenne pepper

Salt and black pepper to taste

CUCUMBER CUPS

4 English cucumbers

Smoked paprika for dusting

Chives, sliced into 1-inch pieces

NUTRITIONAL VALUES

Calories: 60kcal
Fat: 3.5g (0.6g S.Fat)
Carbs: 5.4g
Protein: 1.3g
Sugar: 0.7g
Sodium: 106mg

METHOD

To make the hummus: In a food processor, combine the ingredients and process until smooth, pausing to scrape the sides as needed. You may need to add water to help smooth it out along the way, but you want a thick hummus. Place the hummus in a pastry bag or a large resealable plastic bag with a cut corner. Refrigerate until ready to use.

Cucumbers should have their ends trimmed. Peel strips of skin from the cucumbers' sides to create a striped pattern. You can also choose to peel them completely or not at all. Cucumbers, cut into 1-inch sections Hollow out the insides of the cucumbers with a melon baller or a teaspoon, leaving a thick section at one end so the "cup" has a bottom. Arrange the cups on a plate or platter.

Fill each cup halfway with hummus, piling some on top. Dust the tops with paprika and top with 1 or 2 chive pieces. Refrigerate for up to 1 hour, or until ready to serve. Refrigerate leftover hummus in an airtight container for 4 to 5 days.