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Stuffed Cucumbers [UPDATED]
Published 11:34am Monday, June 25, 2012 Updated 11:34am Monday, June 25, 2012My husband and I recently hosted a wine-tasting party where we were responsible for providing appetizers. In addition to the usual cheese and crackers, nuts and dark chocolate, I wanted something colorful and summery. An online picture of these cucumbers caught my eye, but the preparation was more than I wanted to deal with. Because hummus can be found in a variety of flavors, I selected Spicy Red Pepper and went from there.
Directions:
Ribbon peel English or regular cucumbers, then cut into about 1” slices.
Using the small end of a melon baller, scoop out the inner flesh, careful not to scoop out all the way to the bottom.
With a miniature ice cream scoop, drop the hummus into the hollowed out cucumber.
Top with halved cherry tomatoes and a ganish with sprig of fresh dill.
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The original filling, which I did not use follows:
1/2 cup peas, canned or frozen (thawed)
1 tablespoon horseradish mustard
1/4 cup sour cream, reduced fat
1/4 cup plain hummus
Puree the peas, mustard, and sour cream using a blender or immersion blender, or mash with a fork until smooth. Fill each cup with 2 teaspoons of hummus, then fill to the top with the pea mixture. Garnish with a dill sprig.
