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Cucumber and Hummus Boats

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

The refreshing combo of cucumber and hummus really brings this meatless meal together. It transports easily, making it a great option for weekday lunches. — Matthew Hass, Ellison Bay, Wisconsin
Cucumber and Hummus Boats Recipe photo by Taste of Home

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

Directions

  1. Cook quinoa according to package directions. Transfer to a large bowl; cool slightly.
  2. 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.

Nutrition Facts

2 stuffed cucumber halves: 482 calories, 21g fat (3g saturated fat), 10mg cholesterol, 1026mg sodium, 60g carbohydrate (17g sugars, 11g fiber), 16g protein.

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