English Cucumbers with Roasted Red Pepper Hummus Serving size: 1 slice Yield: 50 slices Source: Jessica C. Wright

•	2 English cucumbers (approximately 25 slices per cucumber)
•	7 oz. original hummus (preferred brand: Athenos)
•	2 1/2 tbsp. Culinary Traditions ™ Roasted Red Pepper Puree,  thawed
•	3 oz. feta cheese crumbles
•	2 bunches chives
Method:
1.	Wash and dry cucumbers.
2.	Use kitchen peeler to peel cucumber skins lengthwise down in 1 inch sections so the cucumber appears to have stripes.
3.	Cut cucumbers in 1/4 inch slices and set aside.
4.	In a small bowl mix together hummus and Roasted Red Pepper puree. Mix until smooth.
5.	Wash and dry chives. Cut ends off and discard.
6.	Cut chives diagonally in 1 1/2 inch sections. Place 2 chives in "X" shape, slanted on side of feta cheese crumbles. You will use 2 chives as garnish on top of roasted red pepper hummus.
Serving Suggestion:
	Take cucumber slice and add 1 teaspoon of Roasted Red Pepper hummus on top.
	Take 2-3 small feta cheese crumbles and position them in the middle of the roasted red pepper hummus.
	Add sliced chives on top of cheese, tilted upright in "X" shape.