½ cup chopped walnuts, divided
1 English cucumber, ends trimmed
½ cup roasted red pepper hummus
¼ cup crumbled feta cheese
5 cherry tomatoes, quartered
- Preheat the oven to 350. Arrange the chopped walnut pieces on a baking sheet, and bake for 8 minutes, checking frequently, until toasted.
- Slice the cucumber crosswise into 18 slices, each about ¾” thick. Using a small spoon, gently scoop out the center of each cucumber slice to create a small cavity (leave the bottom and sides of the cucumber intact.) These are your cucumber “cups.”
- In a small bowl, stir together the hummus and 6 tablespoons of the walnuts. Spoon the hummus mixture into each cucumber cup. Top each cucumber cup with a sprinkling of the remaining walnut pieces, the feta, and the cherry tomatoes.
Recipe and photo by Beth Stark, RDN, LDN, courtesy of California Walnuts
Total Fat: 11g
Saturated Fat: 1.5g
Total Sugar: 1g (Added Sugar: 0g)