Red-Pepper Hummus in Cucumber Cups

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
3%
Red-Pepper Hummus in Cucumber Cups
40 min.
20
64kcal

Suggestions


Looking for a delightful and healthy appetizer that will impress your guests? Look no further than our Red-Pepper Hummus in Cucumber Cups! This vibrant dish is not only visually appealing but also packed with flavor and nutrition. Perfect for any occasion, whether it's a casual gathering or a festive celebration, these cucumber cups are sure to be a hit.

Made with creamy chickpeas, zesty lemon juice, and the smoky sweetness of roasted red peppers, this hummus is a delicious twist on a classic favorite. The addition of garlic and ground cumin adds depth and warmth, making each bite a burst of flavor. Plus, it's incredibly easy to prepare in just 40 minutes, allowing you to spend more time enjoying the company of your friends and family.

What makes this recipe even more appealing is that it caters to a variety of dietary preferences. It's vegetarian, vegan, gluten-free, and dairy-free, making it a versatile choice for everyone at the table. Each cucumber cup is a refreshing bite-sized treat that not only satisfies your cravings but also provides a healthy dose of protein, healthy fats, and essential nutrients.

So, whether you're looking for a tasty snack, a starter for your meal, or a unique addition to your antipasti platter, these Red-Pepper Hummus in Cucumber Cups are the perfect solution. Get ready to wow your guests with this delicious and nutritious dish!

Ingredients

  • cups chickpeas drained and rinsed canned
  •  cucumbers english
  • clove garlic chopped
  • 0.3 teaspoon ground cumin 
  • 0.3 cup juice of lemon (from 1 large lemon)
  • tablespoons olive oil 
  • oz roasted peppers red drained chopped
  • 20 servings salt and pepper 
  • 0.3 cup tahini 

Equipment

  • food processor
  • melon baller

Directions

  1. Combine chickpeas, red peppers, garlic, tahini, lemon juice, olive oil, cumin, salt, pepper and 1 T bsp. hot water in food processor and puree until smooth. Taste and adjust seasoning as desired.
  2. Cut cucumbers into 1/2 -inch-thick slices and scoop out seeds with a small spoon or melon baller, leaving bottom intact to form a cup. Fill each cup with hummus and serve.

Nutrition Facts

Calories64kcal
Protein10.59%
Fat61.07%
Carbs28.34%

Properties

Glycemic Index
3.77
Glycemic Load
0.62
Inflammation Score
-2
Nutrition Score
3.4095651688783%

Flavonoids

Eriodictyol
0.15mg
Hesperetin
0.44mg
Naringenin
0.04mg
Kaempferol
0.04mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:63.95kcal
3.2%
Fat:4.62g
7.1%
Saturated Fat:0.64g
3.98%
Carbohydrates:4.82g
1.61%
Net Carbohydrates:3.63g
1.32%
Sugar:0.58g
0.64%
Cholesterol:0mg
0%
Sodium:377.36mg
16.41%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.8g
3.6%
Manganese:0.18mg
8.9%
Vitamin C:6.87mg
8.32%
Vitamin K:6.19µg
5.89%
Vitamin B6:0.12mg
5.83%
Copper:0.12mg
5.8%
Phosphorus:54.5mg
5.45%
Vitamin B1:0.08mg
5.37%
Fiber:1.19g
4.77%
Magnesium:13.54mg
3.38%
Iron:0.58mg
3.2%
Folate:12.32µg
3.08%
Potassium:104.81mg
2.99%
Selenium:1.85µg
2.64%
Zinc:0.38mg
2.54%
Vitamin E:0.32mg
2.11%
Calcium:21.08mg
2.11%
Vitamin A:88.75IU
1.78%
Vitamin B3:0.34mg
1.68%
Vitamin B5:0.14mg
1.35%
Vitamin B2:0.02mg
1.23%
Source:My Recipes