Roasted Red Pepper Hummus Cucumber Cups

Roasted Red Pepper Hummus Cucumber Cups Recipe

By Veegs

🔪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

cucumber cups

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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