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Cucumber and Hummus Boats

Cucumber and Hummus Boats


  • 1 cup quinoa, rinsed
  • 6 medium cucumbers
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 package (4 ounces) crumbled tomato and basil feta cheese
  • 1/2 cup pitted Greek olives, chopped
  • 1/4 cup lemon juice
  • 3 tablespoons honey
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon pepper
  • 1 carton (14 ounces) of roasted garlic hummus
  • Minced fresh basil, optional


  1. Cook quinoa according to package directions. Transfer to a large bowl; cool slightly.
  2. Meanwhile, cut each cucumber in half lengthwise. Scoop out the pulp, leaving a 1/4-inch. shell. Add garbanzo beans, tomatoes, cheese, and olives to the quinoa. In a small bowl, whisk lemon juice, honey, oil, garlic, and pepper until blended. Pour over the quinoa mixture; gently toss to coat. Spread about 2 tablespoons of hummus inside each cucumber shell. Top each with about 1/3 cup of quinoa mixture. Sprinkle with basil if desired.

Nutrition Facts

2 stuffed cucumber halves: 482 calories, 21g fat (3g saturated fat), 10mg cholesterol, 1026mg sodium, 60g carbohydrate (17g sugars, 11g fiber), 16g protein.


  • 2020 Barbera
  • NV Full Boar Red
  • 2020 Sangiovese


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