Cucumber-Horseradish Hummus Cups
- English cucumber
- 1 small carrot
- 2 tbsp pita chips, crushed
- 1 can (15.5 oz) garbanzo beans, drained
- 1 clove garlic, minced
- 2 T. lemon juice
- 1 T. tahini
- 2 T. Kelchner's Horseradish
- 1/4 C. extra-virgin olive oil
- freshly ground pepper to taste
- chopped fresh dill (optional)
Cut English cucumber (ends trimmed) crosswise into 3/4-inch-thick slices. With 1/2 tsp. measurign sppn, start on 1 cut side of each cucumber slice, carefully scoop out and discard center, making sure bottom and sides of slices are intact.
Finely chop 1/2 small carrot; place in a small bowl.
Place garbanzo beans, minced garlic, lemon juice, tahini, Kelchner's Horseradish, extra-virgin olive oil, freshly ground pepper, and dill (optional) into a food processor and process until well combined. Chill in a covered container in the fridge for at least one hour. Combine with chopped carrot.
Cut 3 cherry tomatoes into quarters. Fill cucumber cups with horseradish hummus mixture; place 1 tomato quarter on each cucumber cup.
Sprinke cucumber cups with 2 tablespoons crushed pita chips.
Courtesy Of: https://www.weismarkets.com/healthybites | Weis Healthy Bites