Filled Cucumber Cups

Filled Cucumber Cups 

With the holidays fast approaching, I'm always looking for easy appetizers that can be assembled with minimum effort and will deliver maximum presentation. I find it's also great to have an assortment of recipes in my repertoire for small bites that are colorful, light and refreshing. It makes us feel just a little less guilty when tucking into that large holiday meal and indulging in all those decadent desserts if we've eaten some healthy veggies first!

These cucumber cups are easy to assemble, can be prepped ahead and are so versatile, they will happily carry any of your favorite fillings. I'm including my recipes for beet hummus and vegetable cream cheese. But the possibilities are truly endless. If you're really pressed for time you can purchase fillings. Although I find making them takes little energy and is always worth the effort.

Here's my recipe:

Filled Cucumber Cups 

About 48 pieces 

Ingredients:

4-English cucumbers

For the beet hummus: 

1 small beet-roasted*

1-15 ounce can of chickpeas (rinsed and drained)

zest of 1 large lemon

juice of 1 large lemon

2 cloves of garlic-minced

2 tbl- tahini

1/4c oil of your choice (I like avocado, but olive works well too)

salt and pepper-to taste

Aleppo pepper- to taste

For the vegetable cream cheese:

8 ounces cream cheese-room temperature 

2 scallions-washed, trimmed and roughly chopped (white and green parts)

1-2 carrots-washed, peeled and grated 

 2-3 handful of radishes-washed, trimmed and chopped into small pieces

1/4tsp- celery salt

1/8 tsp- cayenne papper

2tbl-half and half (more or less, as needed)

**Optional garnish-toasted pepitas and sliced radish rounds

Directions:
1. Wash and dry the cucumbers. With a vegetable peeler, peel away strips of the cucumber skin in alternating strips to create a striped effect. Remove the ends and cut into 3/4" pieces.

2. Using a melon baller, scoop out the center of each cucumber piece, to create a cup, being careful to leave enough of a base at the bottom to hold your filling.

3. Place the cups, cut side down on a paper towel lined board while you prepare your fillings. This can be done the day before your event. Just be sure to keep them refrigerated,  in an airtight container.

4. Make the beet hummus:
-Chop the roasted, cooled beet into chunks and place in a blender or processor. Blend.
-Add the lemon zest, tahini, garlic, salt, pepper and about half the lemon juice. Blend, taste and adjust seasonings, adding more lemon juice and/or water as needed. Makes about 2c. Can be made ahead. Store in an air tight container and refrigerate for up to 5 days.

* To roast your beet: wash well, dry and wrap with foil. Preheat the oven to 400 degrees. Place the wrapped beet directly on your oven rack and roast for about an hour or until you are able to easily pierce the beet with your knife. When cool enough to handle, rub the beet with paper towels and remove the skin. 

5. Make the vegetable cream cheese:
-Place all the ingredients except the half and half a blender or processor. Blend just until combined. Adjust seasonings to taste, adding half and half as needed to reach a spreadable consistency. Makes about 2c. Can be made ahead. Store in an air tight container and refrigerate for up to 5 days.

6. Assemble the cucumber cups: using small teaspoons (I use demitasse spoons) scoop 
each of the fillings into the cucumber cups and garnish as you wish. I like to sprinkle a little Aleppo pepper atop each cup before garnishing for an added kick and a spot of color. They can be assembled early in the day, stored in airtight containers and moved to platters just before serving. Enjoy!