Average: 5 (1 vote)
Active time
10 minutes
Total time
25 minutes
6 servings
Serving Size
3 cucumber bites

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

  1. Preheat the oven to 350. Arrange the chopped walnut pieces on a baking sheet, and bake for 8 minutes, checking frequently, until toasted.
  2. 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.”
  3. 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 


Calories: 130
Total Fat: 11g
Saturated Fat: 1.5g
Sodium: 125mg
Carbohydrate: 7g
Fiber: 1g
Total Sugar: 1g (Added Sugar: 0g)
Protein: 4g

Yield: 6 servings

Serving Size: 3 cucumber bites

How'd it Taste?

Easy, refreshing, delicious

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