Best Cucumber And Hummus Boats Recipes

Roasted Red Pepper Hummus in Cucumber Cups image

Provided by Giada De Laurentiis

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup diced jarred roasted red bell peppers
1 tablespoon tahini (sesame seed paste)
2 teaspoons fresh lemon juice (from 1/2 small lemon)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt, plus extra to season
Pinch cayenne pepper, optional
One 15-ounce can cannellini beans (white kidney beans), rinsed and drained
1 large clove garlic, peeled
2 hothouse cucumbers, ends trimmed
Fresh parsley, cilantro or mint leaves

Steps:

For the hummus: In a food processor, combine the peppers, tahini, lemon juice, cumin, salt, cayenne pepper if using, beans and garlic. Blend until smooth, scraping down the sides of the bowl if needed. Season with salt if needed. Transfer the hummus to a small bowl.
Run the tines of a fork down the length of each cucumber several times, turning to make ridges about 1/8-inch deep in the skin all the way around. Cut cucumbers crosswise into 1-inch rounds, for a total of at least 12. Using the smaller end of a melon baller or a round measuring spoon, scoop out the center of each cucumber round to form a hollow. Use a small spoon to fill each cup with hummus, mounding slightly over the top. Tuck a small fresh parsley, cilantro or mint leaf into the side of the filling as a garnish.
Arrange the cups on a platter and serve.

Cucumber Boats image

Provided by morgainegeiser

Categories European

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

2 medium ripe tomatoes, chopped into 1/4 inch pieces
1 1/2 teaspoons olive oil
1 teaspoon vinegar
1/4 teaspoon dried oregano
4 1/2 tablespoons feta cheese, finely crumbled
2 large cucumbers
salt & pepper

Steps:

In a small bowl. combine chopped tomatoes, oil, vinegar, oregano, salt, and pepper. Toss gently until well mixed. Chill until serving time. (at least a few hours).
Just before serving, add feta cheese to tomatoes and mix well.
Peel cucumbers and cut them in half lengthwise. Using a melon ball scoop or a spoon, scoop out and discard seeds. Pile tomato mixture into cucumbers.
Serve right away.
Preparation time does not include chilling time.