2 cups canned chickpeas, drained and rinsed
1 7-oz jar roasted red peppers, drained and chopped, or 2 roasted red peppers
1 clove garlic, chopped
1/4 cup lemon juice
3 tablespoons olive oil
1/4 teaspoon ground cumin
Salt and pepper
1/2 cup clover or alfalfa sprouts
Combine chickpeas, peppers, garlic, lemon juice, olive oil, cumin, salt and pepper and 1 tablespoon of hot water in a 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, top with sprouts and serve.
Tested and Approved by Boston Organics (Chris McIntosh)