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Red Pepper Hummus in Cucumber Cups

Red Pepper Hummus in Cucumber Cups

Ingredients

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
2 cucumbers
1/2 cup clover or alfalfa sprouts

 

Recipe

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)

Associated Add-on Products