Description
These Carrot Hummus Cucumber Cups are a light, refreshing appetizer made with creamy roasted carrot hummus served in crisp cucumber cups. Perfect for parties, picnics, or healthy snacking, they offer a beautiful balance of sweet, savory, and tangy flavors with a satisfying crunch.
Ingredients
- 1 pound carrots, peeled and cut into thin sticks
- 3 cloves garlic, peeled
- 3 tablespoons olive oil, divided
- 2 large cucumbers
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon honey (or maple syrup for vegan option)
- ½ teaspoon black pepper
- ½ teaspoon salt
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 small handful fresh cilantro, chopped
Instructions
- Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
- Place carrot sticks and garlic on the tray, drizzle with 1 tablespoon olive oil, and toss to coat evenly.
- Roast for 15–20 minutes, or until carrots are tender and slightly caramelized.
- While carrots roast, prepare cucumbers by peeling a few vertical strips for decoration and slicing them into 2–3-inch sections.
- Use a melon baller or small spoon to scoop out the centers, leaving a thin base to form cups.
- Once roasted carrots and garlic cool slightly, transfer to a food processor.
- Add remaining olive oil, cumin, coriander, honey, black pepper, salt, tahini, lemon juice, and cilantro.
- Blend until smooth and creamy, scraping down sides as needed.
- Chill the hummus for at least 15 minutes to firm up.
- Spoon or pipe the hummus into cucumber cups and serve immediately or refrigerate until ready.
Notes
- Make the carrot hummus a day ahead to enhance the flavor.
- For a vegan version, replace honey with maple syrup or agave.
- Pat the inside of cucumber cups dry before filling to prevent sogginess.
- Top with crushed pistachios, sesame seeds, or olive oil drizzle for garnish.
- Keep hummus and cucumber cups separate until serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting and Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 cucumber cups
- Calories: 85
- Sugar: 3g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 0.8g
- Unsaturated Fat: 5.2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
