Chef notes
Meet your new favorite healthy summer appetizer idea! Actually, I admit that this is less of a recipe than it is a method, but it's genius all the same, and once you have it down, you can really make it your own.
Technique tip: For advance preparation, peel, cut and scoop the cucumber cups, but do not season. Store up 12 hours in an air-tight plastic bag or container then fill just before serving.
Swap option: Instead of hummus, fill them cucumbers with a fresh yogurt dip like tzatziki, smoked salmon cream cheese, egg salad or tabbouleh. Or instead of cucumber, use zucchini that's been cooked until al dente, and fill it with a pesto cream or chopped tomatoes.
Ingredients
- 2 English cucumbers, cut into 1½-inch thick rounds
- Kosher salt
- 1 10-ounce container hummus
- 1/2 cup pine nuts, toasted
- Finely minced parsley, for garnish
Preparation
Use a melon-baller or round measuring spoon, scoop out the center of each cucumber to form a hollow. Season with kosher salt, and then fill each cucumber with a teaspoon or two of hummus.
Garnish with pine nuts, parsley and an additional sprinkle of salt. Arrange on a platter and serve immediately.
