Yield: 16 pieces
2 English cucumbers
1 container (10 ounces) Sabra Hummus
1 teaspoon paprika
1 bunch parsley, finely chopped
Peel cucumbers and slice lengthwise into 1 1/4-inch pieces. Using melon baller, carve out seeds to create vessel, making sure to leave bottom intact.
Using piping bag or small spoon, fill each cucumber with hummus (about 1 teaspoon each). Sprinkle with paprika and finely chopped parsley.
