Description
Delicious and refreshing cucumber cups, stuffed with carrot hummus. These are super easy to make and they are so pretty!
This recipe make 12 cucumber cups.
Ingredients
- 1 pound Carrots, Washed And Peeled
- 3 cloves Garlic, Roughly Chopped
- 3 Tablespoons Olive Oil, Divided
- 2 whole Cucumbers
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1 teaspoon Honey
- ½ teaspoons Black Pepper
- ½ teaspoons Salt
- ½ Tablespoons Tahini
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Chopped Cilantro
Preparation
Preheat oven to 350ºF and place the carrots and garlic on a baking tray. Drizzle with 1 tablespoon of olive oil. Roast for 15 minutes.
Whilst carrots are roasting, grab cucumbers and, using a vegetable peeler or a small knife, cut strips down the cucumbers. Cut each cucumber into slices about 2 to 3 inches long, depending on how deep you want your cucumber cups. Using a melon baller or teaspoon, scoop most of the flesh from each cucumber, leaving a little at the bottom of the cup to hold in the filling.
Remove the carrots and garlic from the oven and place in a food processor with all the remaining ingredients, including the last 2 tablespoons of olive oil. Whizz on high speed for 2–3 minutes, until hummus is smooth and delicious!
Leave the hummus to cool in the fridge, before taking a tablespoon and dolloping the hummus into the cucumber cups!
