These are a go-to appetizer of mine. They look pretty fancy (am I right?) and they would be perfect before Thanksgiving dinner.
The hummus recipe is one that I learned in school so I can’t take credit for it, but it is seriously the most amazing hummus recipe I have come across. There are a few additional steps but they are worth it.
If you were going to make these ahead of time, I would hollow out the cucumbers and make the hummus, keeping them separate until the last minute when you could pipe them in to the cups.
Cucumber Cups with Hummus
yeilds about 35-40 pieces
- one 15 oz can of chickpeas, rinsed
- 3 Tbsp lemon juice
- 5 Tbsp tahini
- 1 Tbsp olive oil
- 1 small garlic clove
- 1/2 tsp salt
- 1/2 tsp cumin
- pinch cayenne
- fresh dill to garnish
- 2-3 english cucumbers depending on how long they are
- In a small bowl, combine lemon juice and 1/4 cup water. Set aside.
- In a second small bowl, whisk together the tahini and olive oil. Set that aside too.
- In a food processor, add chickpeas, garlic, and spices/salt. Process until almost fully ground, scraping sides as you go.
- With the processor running add water and lemon in a steady stream, scraping down the bowl as you go. Process about one minute.
- With the processor running add the tahini mixture in a steady stream and process until the hummus is smooth and creamy, which shouldn’t take much longer.
7. To make the cucumber cups, trim the ends of the cucumbers, and peel so that there are lines of skin (see the picture). Cut into 1.5 inch chunks and use a 1/4 tsp measuring spoon or a small melon baller, to remove the inner seeds being careful to not penetrate the bottom.
8. When you’re ready to serve, cut the corner of the ziploc bag (or use your piping bag) and pipe the hummus into the cups. Garnish with fresh dil and serve immediately.
Sidenote: I have made these and filled them with lots of different things. For my girlfriend’s bridal shower I filled them with lobster salad, which was good too.