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