These peeled cucumber cups, with their holiday color scheme, look wonderfully festive, plus they're a snap to make. The rounds provide the perfect base for all manner of tasty fillings. Flavored hummus works well, as do other savory dips.
Ingredients
- 6 medium cucumbers
- 1 (8-ounce) container red pepper hummus
- 1(8-ounce) container lemon hummus
- Chopped chives for garnish
Instructions
- Create decorative stripes on the sides of the cucumbers using a vegetable peeler (for wide stripes) or a citrus zester (for thin stripes). We did a combo of the two, as shown above.
- Cut the cucumbers crosswise into 3/4-inch-thick rounds. Using a teaspoon or melon baller, scoop out the seeds to form a well, about 1/3 inch deep, in each slice. (A great job for kids!)
- Spoon about 1/2 tablespoon of the red pepper hummus into the wells of half of the cucumber cups, mounding it slightly. (For a fancier look, use a pastry bag fitted with a large star tip and pipe in the filling.) Repeat the process with the lemon hummus and the remaining cups.
- Sprinkle all with chopped chives. Serves 20 (makes about 64 cups).
