- To make the hummus : Combine the ingredients in a food processor and process until smooth, pausing to scrape the sides as necessary.
- You may need to add water along the way to help smooth it out, but you want a thick hummus. Transfer the hummus to a pastry bag or a large resealable plastic bag with the corner cut out. Chill until ready to use.
- Trim the ends of the cucumbers. Peel strips of skin from the sides of the cucumbers so you have a striped pattern. Alternatively, you can peel them completely, or not peel them at all. Slice the cucumbers into 1-inch sections.
- Use a melon baller or a teaspoon to hollow out the insides of the cucumbers, leaving a thick section at one end so that the “cup” has a bottom. Place all of the cups on a plate or platter.
- Fill each cup with hummus, piling a little on top. Dust the tops with paprika and place 1 or 2 chive pieces on top. Refrigerate until you’re ready to serve, up to 1 hour. Leftover hummus will keep refrigerated in an airtight container for 4 to 5 days.
Roasted Red Pepper Hummus Cucumber Cups
By Pragna Sanghavi
Mar, 10th
612
Servings
5 persons
Cook Time
25 minutes
Ingredients
10
- 12
Ingredients
- 1½ cups cooked chickpeas
- ½ cup chopped roasted red peppers
- 2 garlic cloves
- 3 tablespoons tahini
- 3 tablespoons lemon juice
- ½ teaspoon smoked paprika
- Pinch of cayenne pepper
- Salt and black pepper to taste
- For cucumber cups
- 4 English cucumbers
- Smoked paprika for dusting
- Chives, sliced into 1-inch pieces
