Serves: 4

Prep time: 5 minutes


2 cucumbers

¼ cup edamame hummus


  1. Using a zester, vegetable peeler or fork, score the length of each cucumber to create a striped effect.
  2. Remove the ends and cut each cucumber into rounds. Each cucumber should yield about 4 cups.
  3. Using a melon baller, scoop out the seeds from the center of each round to form a cup.
  4. Fill each cup with about 1-2 teaspoons of hummus.
  5. Garnish with greens.
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