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Greek Cucumber Walnut Bites

Great as an afternoon snack or appetizer, these crisp cucumber cups are filled with roasted red pepper hummus and topped with tomatoes and more. Recipe by Beth Stark, RDN, LDN

Makes 6 Servings

Hands-On Time:

Total Time:

About the Chef

Make heart-smart snacking simple with California Walnuts this American Heart Month! These Greek Cucumber Walnut Bites are your new go-to snack.

Find out more at https://bit.ly/2NCQvFX

Ingredients

Directions

Preheat oven to 350°F and arrange walnuts evenly on a small baking sheet. Bake 8 minutes, checking frequently, until toasted.

Slice cucumber crosswise into 18, ~3/4-inch thick slices. Using a small spoon, gently scoop out and discard the center of each cucumber slice, leaving bottom and sides intact.

In a small bowl, stir 6 tablespoons chopped walnuts and hummus. Spoon walnut-hummus mixture into each cucumber slice and top with 2 reserved tablespoons of chopped walnuts, feta cheese and quartered tomatoes.