Cucumber-Hummus Stacks

Cucumber-Hummus Stacks

Keep four ingredients on hand to create attractive snacks for drop-in guests in 20 minutes!

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

26

appetizers

1
large cucumber (about 12 oz), unpeeled
1
container (7 oz) roasted red pepper hummus
2
tablespoons crumbled feta cheese
26
slices kalamata or ripe olives
  1. Using tines of fork, score cucumber lengthwise on all sides. Cut cucumber into 26 (1/4-inch) slices. Blot dry with paper towel.
  2. Spoon heaping teaspoon hummus on each cucumber slice. Sprinkle with feta cheese; top with olive slice.
Makes 26 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Hummus comes in a variety of flavors; try these stacks with your favorite.
If choosing a burpless cucumber, buy one that weighs at least 20 oz.

Nutrition Information:

1 Serving (1 Appetizer)
  • Calories 20
    • (Calories from Fat 10),
  • Total Fat 1g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 50mg;
  • Total Carbohydrate 2g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 0g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.