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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.

Tested and Approved by Boston Organics (Chris McIntosh)

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