Roasted Red Pepper Hummus Cucumber Cups


Roasted Red Pepper Hummus Cucumber Cups

These Roasted Red Pepper Cucumber cups are light on calories but incredibly tasty and are the perfect appetizer for Christmas. This recipe is an excellent addition to any holiday table. Adults and kids will enjoy its fresh texture and satisfying flavors. Easy to prepare and perfect for helping kids learn about nutritious snacking.
Course Vegan
Keyword vegan
Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Servings 30 Cucumber cups


roasted red pepper hummus

  • 1½ cup (255g) cooked chickpeas (or one 15oz/425g can, rinsed and drained)
  • ½ cup (95g) chopped roasted red peppers
  • 2 garlic cloves
  • 3 tbsp tahini (gluten-free if necessary)
  • 3 tbsp lemon juice
  • ½ tsp smoked paprika
  • pinch of cayenne pepper
  • salt and black pepper to taste

cucumber cups

  • 4 English cucumbers
  • smoked paprika for dusting
  • chives, sliced into 1-inch(2.5cm) pieces


  • To make the hummus: Combine the ingredients in a food processor and process until smooth, pausing to scrape the sides as necessary. You may need to add water along the way to help smooth it out, but you want a thick hummus. Transfer the hummus to a pastry bag or a large resealable plastic bag with the corner cut out. Chill until ready to use.
  • Trim the ends of the cucumbers. Peel strips of skin from the sides of the cucumbers so you have a striped pattern. Alternatively, you can peel them completely, or not peel them at all. Slice the cucumbers into 1-inch(2.5 cm) sections. Use a melon baller or a teaspoon to hollow out the insides of the cucumbers, leaving a thick section at one end so that the “cup” has a bottom. Place all of the cups on a plate or platter.
  • Fill each cup with hummus, piling a little on top. Dust the tops with paprika and place 1 or 2 chive pieces on top. Refrigerate until you’re ready to serve, up to 1 hour. Leftover hummus will keep refrigerated in an airtight container for 4 to 5 days
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