Stuffed Cucumber Cups

by Kathy Farrell-Kingsley

These veggie bites are an appetizing, eye-catching addition to any outdoor spread. Serve them as a side or prepare them as a quick make-and-take snack.

Ingredients

2 English cucumbers, about 12 inches long, ends trimmed
1 cup hummus

Finely chopped scallions, for garnish
Finely chopped red or orange bell pepper, for garnish

Instructions

Using a fork, score the sides of the cucumbers to create decorative stripes. Slice the cucumbers into 3/4-inch-thick rounds.
Using a teaspoon or melon baller, scoop a 1/3-inch-deep well in the center of each slice.
Spoon 1/2 tablespoon of hummus into each cucumber cup, mounding it slightly. Sprinkle the tops with the scallions and bell pepper. Makes 32 cups.

Nutritional Information
Per serving (4 pieces): Calories 64 ● Total Fat 3 g (5% DV) ● Saturated Fat 0 g (0% DV) ● Cholesterol 0 mg (0% DV) ● Sodium 162 mg (7% DV) ● Total Carbohydrate 8 g (3% DV) ● Fiber 1 g (4% DV) ● Sugars 2 g ● Protein 2 g (3% DV)

Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tips:: Make-Ahead Tip: The unfilled cucumber cups can be made the day before, arranged on damp paper towels, covered tightly, and refrigerated.

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