Greek Cucumber Walnut Bites
Great as an afternoon snack or appetizer, these crisp cucumber cups are filled with roasted red pepper hummus and topped with tomatoes, crumbled feta and chopped walnuts for added crunch.
1/2 cup walnuts, chopped (8 tablespoons)
1 English cucumber, ends trimmed (about 14 ounces)
1/2 cup roasted red pepper hummus
1/4 cup reduced-fat crumbled feta cheese
5 cherry tomatoes, quartered
- Preheat oven to 350°F and arrange walnuts evenly on a small baking sheet. Bake 8 minutes, checking frequently, until toasted.
- Slice cucumber crosswise into 18, ~3/4-inch thick slices. Using a small spoon, gently scoop out and discard the center of each cucumber slice, leaving bottom and sides intact.
- In a small bowl, stir 6 tablespoons chopped walnuts and hummus. Spoon walnut-hummus mixture into each cucumber slice and top with 2 reserved tablespoons of chopped walnuts, feta cheese and quartered tomatoes.