HUMMUS AND CUCUMBER BITES
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
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
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
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
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
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
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
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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