Great as an afternoon snack or appetizer, these crisp cucumber cups are filled with roasted red pepper hummus and topped with tomatoes, crumbled feta and chopped walnuts for added crunch.
1/2 cup walnuts, chopped (8 tablespoons)
1 English cucumber, ends trimmed (about 14 ounces)
1/2 cup roasted red pepper hummus
1/4 cup reduced-fat crumbled feta cheese
5 cherry tomatoes, quartered
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.
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