Cucumber Hummus Chipotle Cups
A popular Middle Eastern dip with a Latin twist.


1-15.5 oz can of chickpeas or garbanzo beans
¼ cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 ½ tablespoons tahini paste (optional)
2 cloves garlic, crushed
½ teaspoon salt
2 tablespoons olive oil
1 teaspoon minced canned chipotle chilies
¼ teaspoon ground cumin
2 tablespoons chopped fresh cilantro leaves
Red bell pepper, diced
2-3 seedless cucumbers

(Photos Courtesy of Elizabeth Carrion)


Step 1:

Drain chickpeas and set aside liquid from can.


Step 2:

Combine remaining ingredients (except cucumber, red bell pepper and cilantro) in blender or food processor including ¼ cup of liquid from chickpeas.


Step 3:

Blend for 3-5 minutes on low until thoroughly mixed and smooth.


Step 4:

Mix in cilantro, place in bowl and set aside.


Step 5:

Peel cucumbers leaving some skin creating a striped design.


Step 6:


Slice cucumbers about 3/4 inches thick.


Step 7:

With a melon baller or small spoon scoop out most of the inside, creating a cup.


Step 8:

Fill cups with hummus mixture.


Step 9:

Top with diced red pepper and serve.


Step 10:

If tahini paste is not available, it’s easy to make your own!

You will need 2 tablespoons of sesame seeds (toast at 350 degrees for 5 mins), ½ teaspoon sesame or olive oil, ¼ teaspoon salt, 2 tablespoons water.



Step 11:

Place sesame seeds in a blender or food processor and grind until smooth. Add oil and salt.

Process until combined. Then add the water and blend until smooth.

Cucumber Hummus Chipotle Cups

A popular Middle Eastern dip with a Latin twist.

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