Prep time: 5 minutes
¼ cup edamame hummus
- Using a zester, vegetable peeler or fork, score the length of each cucumber to create a striped effect.
- Remove the ends and cut each cucumber into rounds. Each cucumber should yield about 4 cups.
- Using a melon baller, scoop out the seeds from the center of each round to form a cup.
- Fill each cup with about 1-2 teaspoons of hummus.
- Garnish with greens.