|6 medium cucumbers|
|1 (8-ounce) container red pepper hummus|
|1(8-ounce) container lemon hummus|
|Chopped chives for garnish|
1. Create decorative stripes on the sides of the cucumbers using a vegetable peeler (for wide stripes) or a citrus zester (for thin stripes). The picture above shows a combo of both.
2. Cut the cucumbers crosswise into 3/4-inch-thick rounds. Using a teaspoon or melon baller (I used an apple corer), scoop out the seeds to form a well, about 1/3 inch deep, in each slice. (A great job for kids!)
3. Spoon about 1/2 tablespoon of the red pepper hummus into the wells of half of the cucumber cups, mounding it slightly. (For a fancier look, use a pastry bag fitted with a large star tip and pipe in the filling.) Repeat the process with the lemon hummus and the remaining cups.
4. Sprinkle all with chopped chives. Serves 20 (makes about 64 cups).