Cucumber Logs Filled With Black And Gold Hummus Recipes

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HUMMUS AND CUCUMBER BITES



Hummus and Cucumber Bites image

Keep pita bread and store-bought hummus on hand to make an easy appetizer in 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 16

Number Of Ingredients 5

2 pita (pocket) breads (6 inch)
2/3 cup roasted red pepper hummus (from 7-oz container)
1/3 English (seedless) cucumber (about 4 inches)
1/2 teaspoon smoked Spanish paprika
16 fresh dill weed sprigs

Steps:

  • Cut each pita bread into 8 wedges. Spread about 1 teaspoon hummus on each wedge.
  • Score cucumber peel lengthwise with tines of fork. Cut cucumber in half lengthwise. Cut each half crosswise into 16 thin slices. Place 2 half-slices cucumber on hummus on each bite.
  • Sprinkle with paprika. Garnish with dill weed.

Nutrition Facts : Calories 40, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 70 mg, Sugar 0 g, TransFat 0 g

CARROT HUMMUS FILLED CUCUMBER CANOES



Carrot Hummus Filled Cucumber Canoes image

These fun canoes would be a great weekend activity at the lake!

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 1h30m

Yield 18

Number Of Ingredients 7

1 bag (16 oz) frozen sliced carrots, cooked
1 container (8 oz) plain hummus
1 teaspoon ground cumin
18 (6-inch) mini seedless cucumbers
2 large red bell peppers
1 cup sliced fresh carrots
Shredded lettuce

Steps:

  • In food processor or blender, place cooked carrots. Cover; puree until smooth. Add hummus and cumin; process until well blended. Refrigerate 1 hour to blend flavors.
  • Cut V-shape out of top of each mini cucumber; scoop out center. Spoon about 3 tablespoons carrot hummus into each canoe. Cut oars out of bell peppers. Place 2 carrot slices and 2 bell pepper oars onto hummus. Serve canoe on shredded lettuce.

Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Canoe, Sodium 70 mg, Sugar 5 g, TransFat 0 g

CUCUMBER LOGS FILLED WITH BLACK AND GOLD HUMMUS



Cucumber Logs Filled With Black and Gold Hummus image

Crunchy and creamy, these look so pretty sitting on lettuce leaves! Adapted from Vegetarian Times cookbook. A north African recipe!

Provided by Sharon123

Categories     Vegetable

Time 15m

Yield 12 cucumber logs, 6 serving(s)

Number Of Ingredients 7

2 cucumbers
1 (15 ounce) can chickpeas, rinsed
1 tablespoon extra virgin olive oil
1 tablespoon water
1/3 cup lemon juice, fresh
1 teaspoon salt
1/4 cup black olives, chopped small

Steps:

  • Cut off the ends of the cucumbers. Cut each cucumber crosswise into 6 rounds and turn the pieces so they're flat. Gently scoop out some of the flesh from the top of each cucumber round, making a cup.
  • In a food processor or blender, make the hummus by combining the chickpeas, oil, water, lemon juice and salt. Puree, adding more water if needed for creaminess. Stir in black olives. Spoon the mix into the hollowed out part of each cucumber round. Arrange on a serving tray. Enjoy!
  • Note:.
  • You may make the hummus up to a week in advance.

Nutrition Facts : Calories 128.7, Fat 3.8, SaturatedFat 0.5, Sodium 642.9, Carbohydrate 20.9, Fiber 3.8, Sugar 2, Protein 4.3

CUCUMBER AND HUMMUS BOATS



Cucumber and Hummus Boats image

The refreshing combo of cucumber and hummus really brings this meatless meal together. It transports easily, making it a great option for weekday lunches. - Matthew Hass, Ellison Bay, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 cup quinoa, rinsed
6 medium cucumbers
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1 package (4 ounces) crumbled tomato and basil feta cheese
1/2 cup pitted Greek olives, chopped
1/4 cup lemon juice
3 tablespoons honey
2 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon pepper
1 carton (14 ounces) roasted garlic hummus
Minced fresh basil, optional

Steps:

  • Cook quinoa according to package directions. Transfer to a large bowl; cool slightly., Meanwhile, cut each cucumber in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Add garbanzo beans, tomatoes, cheese and olives to quinoa. In a small bowl, whisk lemon juice, honey, oil, garlic and pepper until blended. Pour over quinoa mixture; gently toss to coat. Spread about 2 tablespoons hummus inside each cucumber shell. Top each with about 1/3 cup quinoa mixture. Sprinkle with basil if desired.

Nutrition Facts : Calories 482 calories, Fat 21g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 1026mg sodium, Carbohydrate 60g carbohydrate (17g sugars, Fiber 11g fiber), Protein 16g protein.

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