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PREP TIME: 8 minutes
ACTIVE 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
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
1. To 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. Transfer the hummus to a pastry bag or a large resealable plastic
bag with the corner cut out. Chill until ready to use.
2. Trim 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. Slice 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.
3. Fill each cup with hummus, piling a little on top. Dust the tops with paprika and place 1 or 2 chive
pieces on top. Refrigerate until you’re ready to serve, up to 1 hour. Leftover hummus will keep
refrigerated in an airtight container for 4 to 5 days.