Roasted Red Pepper Hummus Cucumber Cups Recipe
🔪Prep Time: 8 minutes
👩🍳Cook Time: 15 minutes
roasted red pepper hummus
1½ cups cooked chickpeas (or one 15-ounce can, rinsed and drained)
½ cup chopped roasted red peppers
2 garlic cloves
3 tablespoons tahini (gluten-free if necessary)
3 tablespoons lemon juice
½ teaspoon smoked paprika
Pinch of cayenne pepper
Salt and black pepper to taste
4 English cucumbers
Smoked paprika for dusting
Chives, sliced into 1-inch pieces
1To 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.
2Transfer the hummus to a pastry bag or a large resealable plastic bag with the corner cut out. Chill until ready to use.
3Trim 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.
4Slice 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.
5Fill each cup with hummus, piling a little on top. Dust the tops with paprika and place 1 or 2 chive pieces on top.
6efrigerate until you’re ready to serve, up to 1 hour. Leftover hummus will keep refrigerated in an airtight container for 4 to 5 days.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.