Hummus filled cucumber cups topped with tomatoes, feta and toasted walnuts.
This Heart-Check Certified recipe is brought to you by California Walnuts.
Greek Cucumber Walnut Bites
Calories130 Per Serving
Protein5g Per Serving
Fiber2g Per Serving
|Total Fat||11 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||4 g|
|Monounsaturated Fat||0 g|
|Total Carbohydrate||6 g|
|Dietary Fiber||2 g|
1 vegetable, 1/2 lean meat, 2 fat
1/2 cup walnuts (divided, chopped)
1 English cucumber (ends trimmed)
1/2 cup roasted red pepper hummus
1/4 cup reduced-fat, crumbled feta cheese
5 cherry tomatoes (quartered)
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.