Ingredients:

  • 3 Large English Cucumbers (900g), partially peeled
  • 0.5 tsp Sea salt (3g)
  • 1 can (15 oz) Chickpeas (425g), drained and rinsed
  • 0.5 cup Roasted red peppers (115g), patted dry
  • 3 tbsp Tahini (45g)
  • 2 tbsp Fresh lemon juice (30ml)
  • 1 large clove Garlic (5g), minced
  • 0.5 tsp Ground cumin (2g)
  • 2 tbsp Extra virgin olive oil (30ml)
  • 2 tbsp Fresh parsley (8g), finely chopped
  • 1 tsp Smoked paprika (2g)

Instructions:

  1. Peel the cucumbers in a striped pattern. Slice into 1-inch thick rounds. Use a melon baller to scoop out the center of each round, leaving a thin base at the bottom.
  2. Sprinkle the cucumber cavities with sea salt and place them upside down on paper towels for 10 minutes to drain excess moisture.
  3. In a food processor, combine chickpeas, roasted peppers, tahini, lemon juice, garlic, and cumin.
  4. Process on high, slowly drizzling in the olive oil until the hummus is velvety smooth. Add 1 tablespoon of ice-cold water if a lighter texture is desired.
  5. Pat the cucumber cups dry and fill each with the hummus using a spoon or piping bag. Garnish with smoked paprika and fresh parsley.