Easy Cucumber Cups
Introduction
Perfect for your next party--or turn any snack into a festive event!
Ingredients
1 English (seedless) cucumber, peeled
1/2 cup peas*
1 tablespoon horseradish mustard
1/4 cup sour cream, reduced fat
1/4 cup hummus
1 sprig fresh dill, separated into 12 sections
* I used no-salt added canned peas, but you could also use thawed frozen peas.
1/2 cup peas*
1 tablespoon horseradish mustard
1/4 cup sour cream, reduced fat
1/4 cup hummus
1 sprig fresh dill, separated into 12 sections
* I used no-salt added canned peas, but you could also use thawed frozen peas.
Directions
Cut the cucumber into 12 rounds (approximately 2 inches each). Scoop out the inner flesh being careful not to scoop out all the way through to the bottom. Place the slices on paper or cotton towels to drain.
Puree the peas, mustard, and sour cream using a blender or immersion blender, or mash with a fork until smooth.
Fill each cup with 2 teaspoons of hummus, then fill to the top with the pea mixture. Garnish with a dill sprig.
One filled cup per serving.
Puree the peas, mustard, and sour cream using a blender or immersion blender, or mash with a fork until smooth.
Fill each cup with 2 teaspoons of hummus, then fill to the top with the pea mixture. Garnish with a dill sprig.
One filled cup per serving.
Number of Servings: 12
