This is one of my favorite appetizers ever! Spicy, creamy, and fresh, all at once.
I couldn’t wait until happy hour to eat these so I’m noshing on them as I type. This is good hummus. It has a kick that goes along with the fresh cucumber, the perfect combination.
Actually, there are so many wonderful things about this combo. The hummus is creamy, the cucumber is crunchy. The hummus brings the heat and the cucumber brings the cool. And they both bring color. What more could you ask for from an appetizer?
Do you love hummus as much as I do? It’s really one of the most perfect foods. Think about it. Chickpeas are full of protein and iron, so they give you E.N.E.R.G.Y. Isn’t that exactly what you need a boost of at the end of the work week? Then, there is the olive oil (a healthy fat), and the spices, and the lemon juice. The best part though, is the creamy, buttery, nutty texture and flavor of the ground up chickpeas. I love this, I really do.
You can dip pita bread, carrots, or just about anything into hummus, but I think you’re really going to dig the cucumber boats.
Cucumbers are pretty much calorie free, so they’re the perfect vessel for hummus. Ha! Pun definitely intended.
So like I said before, these two make a great pair.
Hummus is easy to make. All you need to do is add the ingredients to a food processor and blend until smooth and creamy.
The cucumbers are easy too. Slice them in half and scoop out a sliver of the center. Or don’t. You can always put the hummus on top instead of inside. I just like filling the inside because I get to eat more hummus.
Pair this with a chilled glass of white wine and you’re on your way to a wonderful weekend.
Enjoy!!!
Cucumber Boats with Spicy Hummus
Ingredients
- 1 32 ounce can of chickpeas garbanzo beans
- 3 tablespoons + 1 teaspoon of olive oil
- 3 tablespoons of lemon juice
- 2 teaspoons of smoky paprika
- 2 teaspoons of cayenne pepper
- 1 teaspoon of salt
- 12 baby cucumbers
Instructions
- You’ll need one pastry bag or a Ziploc bag.
- Put all of the ingredients in a food processor and blend until smooth and creamy. Add more salt if you like it saltier.
- Wash and slice the cucumbers in half lengthwise. Scoop out half of the flesh or you can leave it and put the hummus on top.
- Put ¼ cup of hummus in the bag (if using a Ziploc bag cut a small hole in the bottom corner of the bag and squeeze the hummus into that corner). Fill the cucumbers with the hummus and then sprinkle some extra paprika on if desired.
- If you don’t have a bag you can spread the hummus on with a knife.
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