These veggie bites are an appetizing, eye-catching addition to any outdoor spread. Serve them as a side or prepare them as a quick make-and-take snack.
Make-Ahead Tip: The unfilled cucumber cups can be made the day before, arranged on damp paper towels, covered tightly, and refrigerated.
Using a fork, score the sides of the cucumbers to create decorative stripes. Slice the cucumbers into 3/4-inch-thick rounds.
Using a teaspoon or melon baller, scoop a 1/3-inch-deep well in the center of each slice.
Spoon 1/2 tablespoon of hummus into each cucumber cup, mounding it slightly. Sprinkle the tops with the scallions and bell pepper. Makes 32 cups.
Per serving (4 pieces): Calories 64 ● Total Fat 3 g ● Saturated Fat 0 g ● Cholesterol 0 mg ● Sodium 162 mg ● Total Carbohydrate 8 g ● Fiber 1 g ● Sugars 2 g ● Protein 2 g
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