Easy Hummus Cups With Cucumber And Tomato Recipes

LOADED HUMMUS BOWL WITH FETA, TOMATOES AND CUCUMBERS

Loaded Hummus Bowl with Feta, Tomatoes and Cucumbers image

Provided by Jet Tila

Time 15m

Yield about 2 1/2 cups

Number Of Ingredients 13

Ingredients

One 15-ounce (450-gram) can chickpeas
2 tablespoons (30 ml) fresh lemon juice, plus more if desired
2 cloves (10 grams) garlic, roughly chopped
1 1/2 teaspoons (5 grams) kosher salt, plus more if desired
1/3 cup (72 grams) tahini (stirred from bottom before measuring)
1/4 teaspoon (0.6 gram) ground cumin, plus more if desired
1 tablespoon extra-virgin olive oil, plus more for drizzling
Paprika, for sprinkling
1/4 cup crumbled feta cheese
1/4 cup diced English cucumber
1/4 cup diced cherry tomatoes
1/4 cup pitted and chopped kalamata olives
2 to 3 pita, each cut into 6 wedges, for serving

Steps:

In a food processor, combine the chickpeas with their liquid from the can, the lemon juice, garlic, tahini, salt and the cumin. Process until combined. With the machine running, add 1 tablespoon olive oil (see Cook's Note) and process until the hummus is smooth but still thick. Scrape down the sides with a rubber spatula, as necessary.
Taste the hummus and don't be afraid to add more salt, lemon juice and/or cumin, if desired.
To make the classic hummus bowl swoosh: Place a heaping dollop of hummus in the center of the plate. In one smooth motion, with the tip of a large serving spoon in the center of the hummus, push the spoon down and rotate while you spin the plate in the opposite direction.
Drizzle with olive oil and sprinkle with paprika. Top with feta, cucumber, tomatoes, and olives. Serve with the pita.

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

Ingredients

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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