During the holidays there always seems to be a surplus of rich foods lying around. At every holiday party there are stack of cookies and cakes and, although delicious, it can become rather inundating and tiresome.
Enter these fun cucumber cups filled with tangy roasted red pepper hummus. Tasty, refreshing and as whimsical as a cupcake, these savory little vegan treats are just the thing to bring to a holiday party (notice how they are naturally red and green!)
While everyone else brings piles of sweets to the party, people will be thanking you for bringing something that is festive and fun, but also light and healthy.
Red Pepper Hummus in Cucumber Cups
- 2 Red Bell Peppers, fire roasted, skins, stems and seeds discarded
- Juice of Two Lemons
- ½ tsp (Smoked) Sea Salt
- 3 cloves Garlic, Smashed
- 2 tsp Balsamic Vinegar
- 2 tsp Agave Nectar
- 2 ½ cups Cooked Chickpeas
- 1/3 cup Tahini
- ¼ cup Extra Virgin Olive Oil
For the Hummus
- In the food processor, blend the red peppers, lemon juice, garlic, vinegar, agave nectar and salt until liquified. Pour into a bowl and set aside.
- Next, add the chickpeas to the food processor and blend until ground into a crumbly texture. Add the tahini and blend in until completely incorporated, scraping down the sides of the bowl as needed.
- Add the red pepper mix back into the chickpea mix and blend to incorporate. With the motor running, slowly drizzle in the olive oil. Continue blending for several minutes until everything is well incorporated. The hummus will not be completely smooth on account of the texture left from the pepper.
- Peel the cucumbers leaving stripes of skin still intact. Slice into one to two inch high pieces. Using a teaspoon, pierce down into the top of a cucumber piece at the edge of the seeds. Rotate the spoon to remove a conical shape of seeds, going down only halfway through the cucumber piece.
- Using a mini ice cream scoop (size 18 works great), place a scoop of the hummus in the hole. Dust with paprika, and garnish with the tip of a chive.
*This recipe makes enough hummus to fill a lot of cucumber cups. Just make as many cups as you want and save the rest of the hummus for snacking. I used pickling cucumbers which yielded about 3 cups per cucumber.