Red Pepper Hummus in Cucumber Cups

Wellness and eating right doesn't have to be boring or taste bland. That was one of forty bazillion fears I had when I started this whole 'new me' endeavor. It didn't stop me - fear rarely has, but it did make me frown more than a little to know that I would be without those cozy foods I had grown (bigger) to love so much.

We can adjust to most anything.........

Those who have read my book, The Fat Girl Now 50% Lighter know that I didn't start on this wellness journey to get fit, feel great or lose weight. I started 'changing my ways' after I realized my health had been severely compromised after years of ignoring myself.


Things change - and now we enjoy trying new and flavorful foods that also keep us well.

I found this recipe and wanted to see if the red pepper aspect of it tasted like those yummy appetizers of yesteryear.....it does, only better.

Ingredients

• 2 cups canned chickpeas, drained and rinsed
• 1 7-oz. jar roasted red peppers, drained and chopped
• 1 clove garlic, chopped
• 1/3 cup tahini
• 1/4 cup lemon juice (from 1 large lemon)
• 3 tablespoons olive oil                               
• 1/4 teaspoon ground cumin                
• Salt and pepper                
• 2 English cucumbers                

 

Preparation

Combine chickpeas, red peppers, garlic, tahini, lemon juice, olive oil, cumin, salt, pepper and 1 T bsp. hot water in food processor and puree until smooth. Taste and adjust seasoning as desired.

Cut cucumbers into 1/2 -inch-thick slices and scoop out seeds with a small spoon or melon baller, leaving bottom intact to form a cup. Fill each cup with hummus and serve.

(thanks myrecipes.com.)