Red-Pepper Hummus in Cucumber Cups

Red-Pepper Hummus in Cucumber Cups
Photo by Alexandra Grablewski


  • ¼ cup lemon juice (from 1 large lemon)
  • 1/3 cup tahini
  • ¼ teaspoon ground cumin
  • 2 English cucumbers
  • 1 7-oz. jar roasted red peppers, drained and chopped
  • 3 tablespoons olive oil
  • 2 cups canned chickpeas, drained and rinsed
  • + 2 more ingredients
    • Salt and pepper
    • 1 clove garlic, chopped

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, lea...

View full recipe at My Recipes


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