CUCUMBER AND HUMMUS BOATS
The refreshing combo of cucumber and hummus really brings this meatless meal together. It transports easily, making it a great option for weekday lunches. - Matthew Hass, Ellison Bay, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook quinoa according to package directions. Transfer to a large bowl; cool slightly., Meanwhile, cut each cucumber in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Add garbanzo beans, tomatoes, cheese and olives to quinoa. In a small bowl, whisk lemon juice, honey, oil, garlic and pepper until blended. Pour over quinoa mixture; gently toss to coat. Spread about 2 tablespoons hummus inside each cucumber shell. Top each with about 1/3 cup quinoa mixture. Sprinkle with basil if desired.
Nutrition Facts : Calories 482 calories, Fat 21g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 1026mg sodium, Carbohydrate 60g carbohydrate (17g sugars, Fiber 11g fiber), Protein 16g protein.
ROASTED RED PEPPER HUMMUS IN CUCUMBER CUPS
Provided by Giada De Laurentiis
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
HUMMUS-CRUSTED ALASKAN WILD KING SALMON OVER A BED OF FRENCH BEANS, RED ONION, AND CUCUMBER SALAD WITH LEMON OIL
Provided by Sandy Ingber
Categories Bean Fish Broil Mother's Day Dinner Lemon Salmon Cucumber Chickpea Advance Prep Required Pescatarian Dairy Free
Yield Serves 4
Number Of Ingredients 28
Steps:
- To make the Lemon Oil:
- Cut the lemons in half and squeeze the juice into a small saucepan. Drop in the juiced lemon halves and add the garlic, shallots, oil, salt, and pepper. Bring to a boil, then reduce the heat and simmer gently for 30 minutes. Transfer to a bowl and cool to room temperature, then cover and refrigerate overnight. (If you haven't planned ahead, just let the oil sit at room temperature for 30 minutes.) Strain the oil, pressing down hard on the solids before discarding them. Taste for salt. Lemon oil will keep, covered and refrigerated, for 2 weeks.
- To make the Hummus:
- Put the chickpeas, garlic, tahini, lemon juice, salt, and pepper into a food processor and pulse until the chickpeas are coarsely chopped. Scrape down the sides of the bowl. Turn the processor on again and drizzle in the oil. Process until the hummus is smooth, scraping down the sides of the bowl as needed. Scrape the hummus into a bowl, cover it, and set it aside at room temperature until needed, or cover and refrigerate for up to 1 day. Bring the hummus back to room temperature before you use it.
- To make the Salad:
- Combine the cucumber, onion, and haricots verts in a bowl. Cover and refrigerate until needed.
- To make the Fish:
- Position an oven rack 6 inches from the broiler and heat the broiler. Brush a baking sheet with oil and slide it under the broiler to heat for 5 minutes.
- Put the cornmeal, flour, and sea salt in a shallow bowl and whisk to combine. Dip the skin side of the salmon into the breading mix and set it, skin side down, on the baking sheet. Brush the fish with oil and salt it lightly. Broil the fish for 1 1/2 minutes. Change the oven setting to 500°F and bake the fish for 7 1/2 minutes.
- Remove the baking sheet from the oven. Adjust the oven rack so it's about 3 inches from the broiler and turn the broiler back on. Spread the top of each fillet with one-quarter of the hummus. Use the back of a spoon to make peaks in the hummus (the uneven surface will give you better browning), and sprinkle each fillet with 1 teaspoon panko. Slide the baking sheet back into the oven and broil until the hummus is browned, about 2 1/2 minutes.
- To serve, divide the salad among 4 dinner plates, spreading it out in the center of each plate. Sprinkle each salad with 1 teaspoon parsley and drizzle with 1/4 cup lemon oil. Set the salmon on top of the salad and serve.
CUCUMBER HUMMUS
Light and refreshing appetizer made to eat with crisp veggies and warm pita bread. Serve topped with olives.
Provided by herron7710
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 1h10m
Yield 12
Number Of Ingredients 8
Steps:
- Place the garlic, tahini paste, lemon juice, and olive oil into a blender or food processor. Blend until the garlic is finely minced, then add the garbanzo beans and chopped cucumber. Puree until smooth, then season to taste with salt and black pepper; blend to mix. Pour into a serving dish, and refrigerate 1 to 2 hours to allow the flavors to blend. Sprinkle with paprika before serving.
Nutrition Facts : Calories 67.9 calories, Carbohydrate 8.6 g, Fat 3.4 g, Fiber 2.1 g, Protein 2.3 g, SaturatedFat 0.5 g, Sodium 76.4 mg, Sugar 0.4 g
HUMMUS & CUCUMBER AVOCADO TOAST RECIPE BY TASTY
Here's what you need: bread, hummus, avocado, cucumber, salt, pepper
Provided by Tiffany Lo
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Spread hummus on toast.
- Top with sliced cucumbers and avocado.
- Sprinkle with salt and pepper.
- Enjoy!
Nutrition Facts : Calories 185 calories, Carbohydrate 11 grams, Fat 14 grams, Fiber 7 grams, Protein 4 grams, Sugar 0 grams
LEMON CUCUMBER TEA SANDWICHES WITH MINTY MAYONNAISE (OR HUMMUS)
I replaced standard cucumbers with lemon cucumbers from our garden! Adapted from ichef.com with a nod and hat doff to another site (grouprecipes.com) for the hummus idea. If you dislike mint, try another fresh herb: basil is always an excellent choice, lovage, salad burnet or good ol' parsley. For a more substantial meal, add greens-arugula, baby spinach, loose leaf lettuce; perhaps some finely minced shallots, heirloom toms, ad infinitum...
Provided by COOKGIRl
Categories Lunch/Snacks
Time 20m
Yield 16 tea sandwiches
Number Of Ingredients 10
Steps:
- Note: If you have concerns about the raw egg yolk, use a good quality store bought mayonnaise or substitute cream cheese (softened). For a vegan version, replace the mayonnaise with hummus or a mayo' substitute: Recipe #754 for example.
- Minty Mayonnaise: in a blender or food processor, combine the egg yolks, mustard, lemon juice, and mint.
- With motor running, add the oil in a slow steady stream and blend until emulsified. Season to taste with salt and pepper and transfer to a bowl.
- Tea Sandwiches: Spread each slice of bread generously on one side with the mayonnaise.
- On half the slices, arrange an even layer of lemon cucumber slices. Top with remaining bread slices.
- Cut each sandwich into quarters before serving.
HUMMUS PIADINE WITH CUCUMBER AND FETA SALAD
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 22m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place 2 baking sheets in oven and preheat to 500 degrees F.
- Peel cucumbers. Cut them in 1/2 to remove seeds and slice them widthwise into slices about 1/8-inch thick.
- Core the tomatoes and dice into 1/2-inch pieces.
- On a lightly floured surface, using a rolling pin, roll dough balls into a circle about 8 inches in diameter and about 1/8-inch thick. With a spoon divide the hummus evenly between the 4 dough rounds and spread thin to cover the entire surface.
- Remove the baking sheets from oven and sprinkle evenly with cornmeal. Transfer the prepared dough rounds to the baking sheets and bake until slightly underdone (lightly browned but still pliable), about 8 to 12 minutes.
- While the dough rounds are baking, toss together the cucumber slices, diced tomatoes, oregano, garlic, chili flakes, olive oil, and vinegar, season with gray salt and pepper, to taste.
- Let the baked dough cool slightly then top with the cucumber salad divided evenly among the 4 doughs. Crumble feta cheese over the top and serve open faced.
CUCUMBER HUMMUS AVOCADO TOAST
Crunchy cukes, creamy hummus, and glorious avocado join forces in pretty much the easiest lunch or snack ever.
Provided by Kare for Kitchen Treaty
Time 7m
Number Of Ingredients 6
Steps:
- Toast the bread as dark as you like it. Scoop the avocado onto the toast. Mash and spread it with a fork. Spread the hummus over the avocado, then lay the cucumbers on top. Drizzle with a little olive oil and finish with a light sprinkle of kosher salt and freshly ground black pepper.
HUMMUS AND CUCUMBER BITES
Keep pita bread and store-bought hummus on hand to make an easy appetizer in 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 16
Number Of Ingredients 5
Steps:
- Cut each pita bread into 8 wedges. Spread about 1 teaspoon hummus on each wedge.
- Score cucumber peel lengthwise with tines of fork. Cut cucumber in half lengthwise. Cut each half crosswise into 16 thin slices. Place 2 half-slices cucumber on hummus on each bite.
- Sprinkle with paprika. Garnish with dill weed.
Nutrition Facts : Calories 40, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 70 mg, Sugar 0 g, TransFat 0 g
GARLICKY CUCUMBER HUMMUS DIP
Even folks who say they don't like chickpeas tend to like it in hummus! See for yourself with this creamy, garlicky dip made with crunchy bits of cucumber.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 12 servings, 2 Tbsp. each
Number Of Ingredients 8
Steps:
- Process first 4 ingredients in food processor until smooth; spoon into medium bowl.
- Add remaining ingredients; mix well.
- Refrigerate 1 hour.
Nutrition Facts : Calories 50, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
MEZE PLATTER WITH HUMMUS, SHRIMP SALAD, AND CUCUMBER SALAD
Provided by Jill Dupleix
Categories Condiment/Spread Salad Olive Vegetable Appetizer Low Fat Yogurt Low Cal High Fiber Dinner Lunch Feta Shrimp Cucumber Legume Chickpea Healthy Party Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 4 to 6 servings
Number Of Ingredients 24
Steps:
- For hummus:
- Place 1 tablespoon garbanzo beans in small bowl and reserve for garnish. Combine remaining garbanzo beans, lemon juice, 2 tablespoons water, 2 tablespoons oil, garlic, cumin, and 1 teaspoon paprika in processor and blend until smooth. Transfer to small bowl. Season to taste with salt and pepper. Sprinkle reserved garbanzo beans over. DO AHEAD: Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before using.
- Drizzle hummus lightly with oil and sprinkle lightly with paprika.
- For shrimp, olive, and tomato salad:
- Combine all ingredients in medium bowl and toss to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Cover and refrigerate.
- Cucumber, yogurt, and feta salad:
- Arrange cucumber slices on plate; sprinkle with salt and pepper. Spoon yogurt over. Sprinkle with feta cheese and oregano. DO AHEAD: Can be made 1 hour ahead. Cover and refrigerate.
- Place marinated artichokes in small bowl. Arrange bowls of hummus, shrimp salad, and artichokes and plate with cucumber salad on large platter. Garnish with lemon wedges.
- Toast pita breads in toaster, then cut into wedges. Arrange pita wedges on platter with salads and serve.
- Greek-style yogurt is a thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets.
CUCUMBER-HUMMUS STACKS
Keep four ingredients on hand to create attractive snacks for drop-in guests in 20 minutes!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 26
Number Of Ingredients 4
Steps:
- Using tines of fork, score cucumber lengthwise on all sides. Cut cucumber into 26 (1/4-inch) slices. Blot dry with paper towel.
- Spoon heaping teaspoon hummus on each cucumber slice. Sprinkle with feta cheese; top with olive slice.
Nutrition Facts : Calories 20, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 50 mg, Sugar 0 g, TransFat 0 g
HUMMUS, CUCUMBER, AND AVOCADO WRAP RECIPE - (4.4/5)
Provided by á-4939
Number Of Ingredients 8
Steps:
- Place a room-temperature wrap on a plate or cutting board. Spread generously with hummus (though not so much that it will ooze from the sandwich). Arrange a row each of cucumber, tomatoes, and avocado down the center. Cover with a big handful of the leafy greens of your choice. Fold two opposite sides of the wrap over the center, then roll up snugly, making sure the ends stay tucked in. Cut in half to serve.
CUCUMBER AND TOMATO SANDWICH WITH GARLIC WHITE BEAN HUMMUS
Steps:
- Preheat the oven to 375 degrees F. Cut the top off the garlic head and drizzle with 1 teaspoon of the olive oil. Wrap in aluminum foil and bake until soft, about 45 minutes to 1 hour. Unwrap and allow to cool.
- Drain and rinse the beans. (Reserve 1/2 cup beans for the Round 2 Salad recipe.) Put them into a food processor along with 1/4 cup olive oil. Squeeze in the roasted garlic pulp and season with salt and pepper, to taste. Process until smooth and about the consistency of mayonnaise, adding some water if it's too thick. (Reserve 2 tablespoons of the hummus for the Round 2 Salad recipe.)
- Spread the hummus on each slice of bread. Top 4 slices of bread with the cucumber and tomato slices and cover with the remaining bread. (Reserve 1/2 of the cucumber and 1/2 tomatoes for the Round 2 Salad recipe.) Cut the sandwiches in half and wrap them well with waxed paper or plastic wrap.
CUCUMBER-HUMMUS STACKS
from Jane Swafford of The Villages, FL
Provided by ann wilson @curiouscooks
Categories Vegetable Appetizers
Number Of Ingredients 4
Steps:
- Using tines of a fork, score the cucumber lengthwise on all sides. Cut the cucumber into 26 (1/4 inch) slices. Blot dry with paper towel.
- Spoon a heaping teaspoon of hummus on each cucumber slice and sprinkle feta cheese on top and then top with an olive slice.
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