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Cucumber Cups


  • 1 container Sabra hummus
  • 2 English cucumbers
  • 1 tsp. paprika
  • 1 bunch parsley, finely chopped
Yield: Makes about 16 pieces
  1. Peel the cucumbers and slice length wise into 1¼ inch pieces.
  2. Using a melon baller, carve out the seeds to create a vessel, making sure to leave the bottom intact.
  3. Using a piping bag or a small spoon, fill each one with hummus (about 1 tsp. each).
  4. Sprinkle with paprika and finely chopped parsley.

Recipe by Colombe Jacobsen

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