Cucumber-Horseradish Hummus Cups


  • English cucumber
  • 1 small carrot
  • tomatoes 
  • 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: | Weis Healthy Bites 

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