This is one of those "stupid genius" appetizers you can bring to any party. It's good for the vegans. It's good for the dieters. It's good for the heart-healthy.
Also, it's just plain good.
I brought it to the Super Bowl party we're invited to every year. I'm pretty sure a few people were disappointed, because usually I bring these amazing cheese straws with smoked salt. But I was on Waistline Watch this year. You can't please everyone. Some grumbled, others gobbled. Maybe we'll all live a little longer.
I can get beautiful miniature sweet peppers and Persian cucumbers at my local Costco. If you can't find them, use whatever vegetables you find that work well for scooping. Larger cucumbers work, although the end result will be a multi-bite rather than one-bite morsel. Make your own hummus or use your favorite store-bought brand.
Hummus-stuffed peppers and cucumbers
File this under "stupid genius" in your recipe box. Use store-bought hummus for the quickest result, or make your own if you prefer.
- 12 miniature sweet peppers, mixed colors
- 3 Persian cucumbers
- approximately 1 cup hummus (store-bought or homemade)
- 3 Tbsp fresh herbs, minced (any combination of parsley, chives, dill, mint, tarragon, etc.)
Wash and dry the vegetables. Prepare the peppers by cutting off the tops, then carefully cutting out the seeds and ribs with a paring knife. Cut the ends off the cucumbers and slice each one into 4 chunks. Using a melon baller, scoop out the flesh on one cut side of each chunk, being careful not to pierce the bottom. You'll end up with hollow peppers and cucumber pieces with little wells, ready for stuffing.Place the hummus into a zip-top bag. Cut off a tiny piece at one corner. Squeeze the hummus down and through the cut hole, using the zip-top bag like a pastry bag, and fill the peppers and cucumbers, finishing each with a little swirl.Place the chopped herbs on a plate or in a shallow bowl. As you finish stuffing each vegetable, dip the top in the herbs, the way you'd dip an ice cream cone in sprinkles. Place the vegetables on a serving platter. Serve immediately.
DetailsPrep time: Cook time: Total time: Yield: 24 pieces