Mediterranean Hummus Veggie Cups
20min
10min
4
245
Chef's Note
For the creamiest hummus, remove the skins from the chickpeas before processing. This takes about 5 extra minutes but creates an incredibly smooth texture. You can also prepare the hummus and chop the vegetables a day ahead, then assemble just before serving for a quick, impressive snack.
Tags
Ingredients
1 can (15 oz), drained and rinsed chickpeas
3 tablespoons tahini
2 cloves, minced garlic
3 tablespoons, freshly squeezed lemon juice
2 tablespoons, plus more for drizzling extra virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon, plus more for garnish smoked paprika
1/2 teaspoon salt
2 tablespoons ice water
1 medium, sliced into 1-inch thick rounds English cucumber
1 cup, quartered cherry tomatoes
1 medium, diced small red bell pepper
1/4 cup, pitted and chopped kalamata olives
1/3 cup, crumbled feta cheese
2 tablespoons, chopped fresh parsley
1 tablespoon, chopped fresh mint
2 tablespoons, lightly toasted pine nuts
1 teaspoon (optional) za'atar seasoning
Instructions
- 1
In a food processor, combine 1 can of drained chickpeas, 3 tablespoons tahini, 2 minced garlic cloves, 3 tablespoons lemon juice, 2 tablespoons olive oil, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, and 1/2 teaspoon salt.
- 2
Process for 30 seconds, then scrape down the sides of the bowl with a spatula.
- 3
With the processor running, slowly add 2 tablespoons of ice water through the feed tube until the hummus becomes smooth and creamy, about 1-2 minutes.
- 4
Taste and adjust seasonings if needed, then transfer to a bowl and refrigerate while preparing the vegetables.
- 5
Using a small spoon or melon baller, carefully scoop out the center of each cucumber round to create a small cup, leaving the bottom intact. Pat dry with paper towels.
- 6
In a small skillet over medium heat, toast 2 tablespoons pine nuts until golden brown, about 3-4 minutes, stirring frequently to prevent burning. Set aside to cool.
- 7
In a small bowl, combine 1 cup quartered cherry tomatoes, diced red bell pepper, 1/4 cup chopped kalamata olives, 1/3 cup crumbled feta, 1 tablespoon chopped mint, and 1 tablespoon chopped parsley.
- 8
Fill each cucumber cup with a dollop of hummus (about 1-2 teaspoons depending on the size of your cups).
- 9
Top each hummus-filled cup with the tomato-olive-feta mixture.
- 10
Garnish with the remaining chopped parsley, toasted pine nuts, a light sprinkle of smoked paprika, and za'atar seasoning if using.
- 11
Drizzle lightly with extra virgin olive oil just before serving.
Nutrition Information (per serving)
245
8g
18g
16g
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