Red Pepper Hummus in Cucumber Cups

• 2 cups canned chickpeas, drained and rinsed
• 1 7-oz jar roasted red peppers, drained and chopped, or 2 roasted red peppers
• 1 clove garlic, chopped
• 1/4 cup lemon juice
• 3 Tbsp olive oil
• 1/4 tsp ground cumin
• salt and pepper
• 2 cucumbers
• 1/2 cup clover or alfalfa sprouts

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

2. 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, top with sprouts and serve.