- Cooking Time: 5 min
- Servings: 16
- Preparation Time: 5 min
- 2 Cucumbers
- 1 container Sabra Hummus
- Teaspoon paprika
- I bunch parsley, finely chopped
- 1. Peel the cucumbers and slice length wise into 1-¼ inch pieces. Using a melon baller, carve out the seeds to create a vessel, making sure to leave the bottom intact.
- 2. Using a piping bag or a small spoon, fill each one with hummus (about 1teaspoon each). Sprinkle with paprika and finely chopped parsley.
NotesThis is so incredibly easy to make and it tastes so fresh!
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
MetroCooking Texas 2013
'CHEF' the Film Cookbook: Recipes from El Jefe
MY KIDS REALLY EAT THIS! Turner Parents Cookbook 2013See More
Dark chocolate truffle tart with flax seeds
Khatta Meetha Karela
Roasted Butternut Squash SoupSee More