Name: Cucumber and Hummus Boats
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1 cup quinoa, rinsed -; 6 medium cucumbers -; 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained -; 1 cup cherry tomatoes, halved -; 1 package (4 ounces) crumbled tomato and basil feta cheese -; 1/2 cup pitted Greek olives, chopped -; 1/4 cup lemon juice -; 3 tablespoons honey -; 2 tablespoons olive oil -; 2 garlic cloves, minced -; 1/4 teaspoon pepper -; 1 carton (14 ounces) roasted garlic hummus -; Minced fresh basil, optional -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Cucumber and Hummus Boats

1. 1 cup quinoa, rinsed -

2. 6 medium cucumbers -

3. 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained -

4. 1 cup cherry tomatoes, halved -

5. 1 package (4 ounces) crumbled tomato and basil feta cheese -

6. 1/2 cup pitted Greek olives, chopped -

7. 1/4 cup lemon juice -

8. 3 tablespoons honey -

9. 2 tablespoons olive oil -

10. 2 garlic cloves, minced -

11. 1/4 teaspoon pepper -

12. 1 carton (14 ounces) roasted garlic hummus -

13. Minced fresh basil, optional -

How to cook deliciously - Cucumber and Hummus Boats

1. Stage

Cook quinoa according to package directions. Transfer to a large bowl; cool slightly.

2. Stage

Meanwhile, cut each cucumber in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Add garbanzo beans, tomatoes, cheese and olives to quinoa. In a small bowl, whisk lemon juice, honey, oil, garlic and pepper until blended. Pour over quinoa mixture; gently toss to coat. Spread about 2 tablespoons hummus inside each cucumber shell. Top each with about 1/3 cup quinoa mixture. Sprinkle with basil if desired.