Serves 6
10 min
Cucumber Hatch Chile Hummus Boats
Recipe GLPR48617665d7e0b4
Crisp Persian cucumber halves filled with a vibrant roasted Hatch chile-infused hummus and topped with toasted pine nuts. This fresh, zesty appetizer combines smoky roasted chiles with creamy chickpea hummus for a perfect gluten-free, vegan starter that's ready in minutes.
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Ingredients
1 roasted or grilled Hatch chile
1/8 teaspoon Hatch chile powder
6 Persian cucumbers
1/3 cup extra virgin olive oil
2 cloves garlic, minced
1 can no-salt-added chickpeas, drained and rinsed
1 tablespoon pine nuts
Directions
Combine the roasted Hatch chile, drained chickpeas, garlic, and olive oil in a food processor. Blend until the mixture reaches a smooth, creamy consistency. Season with the zesty lime seasoning if available.
Slice each Persian cucumber in half lengthwise to create 12 cucumber boats.
Using a small spoon or melon baller, gently remove the seeds from the center of each cucumber half, creating a shallow well.
Transfer the hummus to a pastry bag or small spoon and fill each cucumber boat with a generous amount of hummus.
Sprinkle the top of each hummus-filled cucumber with a pinch of Hatch chile powder and several toasted pine nuts.
Serve immediately while the cucumbers are crisp, or refrigerate until ready to serve.
