Recipe: Cucumber Canapés

Our town has a kind of early Fourth of July party.  In order to not compete with the huge display put on in Boston, the town holds a fireworks display on the Saturday before the Fourth of July every year.  The display is put on over the lake, which conveniently enough is in our backyard.  Every year the families living on the lake hold parties of their own as they avoid the crowds at the high school and enjoy the display.  This year we decided to throw a party of our own, but we...kind of.... forgot to send out formal invitations.  We mentioned it to a bunch of people, and I sent out an email reminder to the people whose emails I had that I remembered talking to about it, but that was really it.  As a result, we had no idea how many people to expect.  At the same time, I had already decided to serve hummus with a crudité platter.  Now, my hummus recipe makes 8 cups of hummus.  The technical term for this quantity is "vat," as in, "Jess made a vat of hummus and threw it at the neighbors when their amateur fireworks landed in the lake."  Since I had the stuff on hand, I decided to incorporate it into an additional appetizer for our guests to enjoy. 

 

Cucumber Canapés (serves 8; approx. $0.39/serving)

1/2 cup hummus

2 long, seedless cucumbers

a handful of basil leaves, chiffonade

Equipment:

• No special equipment is needed for this recipe, but a good sharp knife would be helpful.

1. Wash the cucumbers carefully and trim the ends.  Leave them unpeeled; this will help them stay crisp if they will be sitting out for a while. 
2. Cut the cucumbers into rounds of approx. 1/2 - 3/4" thickness.  Arrange them on your serving platter.
3. Top each round with a generous dollop of hummus. 
4. Place a single leaf of basil atop each round.  If your strips are long, you may wish to tear them into smaller pieces. 
5. Serve! 

Technorati Tags: Easy recipes,recipes,cucumber,hummus,canape,appetizer,hors d'oeuvre

Comments

[Peter]

Now, that's a neat & easy way to serve up Hummus.