This gorgeous Hummus Stuffed Veggie Tray is a delicious and healthy option for game day! Cucumber cups, cherry tomatoes, and mini peppers are stuffed with hummus and topped with fresh herbs for a stunning appetizer that will impress your friends and family. This easy appetizer is vegetarian, gluten free and perfect for parties!
Course Appetizer
Cuisine American
Keyword stuffed tomatoes, stuffed veggies
Prep Time 15 minutesminutes
Servings 12
Calories 155kcal
Author Trish - Mom On Timeout
Ingredients
Cucumber Cups
2English cucumbers
10 ouncesBoar’s Head Roasted Red Pepper Hummus
2tablespoonscrumbled feta cheese
2tablespoonsfresh chivessnipped
1teaspoonextra virgin olive oil
Stuffed Tomatoes
1pintcherry tomatoes
10ouncesBoar’s Head Traditional Hummus
1teaspoonsmoked paprika
fresh basilchiffonade
1teaspoonextra virgin olive oil
Stuffed Mini Peppers
8ouncesmini peppers
10ouncesBoar’s Head Everything Bagel Hummus
1tablespoonfresh parsleychopped
1teaspoonextra virgin olive oil
Instructions
Cucumber Cups
Starting with an English cucumber, you’re going to cut it into 1 inch pieces. Use a melon baller to scoop out the seeds from one half of the piece making sure to leave enough of a wall in place to keep the cucumber cup structurally sound.
Transfer your favorite hummus flavor into a piping bag with a wide, open tip and pipe into the cucumber cups. If you don’t have a piping bag, use a resealable plastic bag with one corner snipped off or simply spoon the hummus into the cucumber cups.
Top with feta cheese crumbles and snipped chives. Just before serving, drizzle with extra virgin olive oil.
Stuffed Tomatoes
Level the bottom of each tomato by slicing off a tiny bit of the tomato just so that it sits level on a board. Transfer hummus into a piping bag or plastic bag and pipe into the tomatoes.
Using the smallest paring knife you have, remove the seeds from the tomato. I don’t even bother with the rest of the insides of the tomato, the seeds are what I focus on. You can gently tap the tomato against the rim of a bowl to remove any stubborn seeds.
Top with smoked paprika and snipped basil.
Drizzle with extra virgin olive oil just before serving.
Stuffed Mini Peppers
Cut peppers into equal halves and scoop out the seeds and membranes.
Pipe hummus into the pepper halves.
Top with fresh parsley and a drizzle of olive oil.