Cucumber Rolls

Cucumber Rolls

Ingredients

  1. 2 large cucumbers
  2. ⅛ tsp. ground black pepper
  3. 6 tbsp. roasted garlic hummus (you could use any flavor, I think)
  4. 6 tbsp. roasted red pepper, chopped (I bought them already roasted but you could also make your own)
  5. 3 oz Heidi Ho Ne Chèvre Pure, crumbled (this is my new favorite ingredient!)

Instructions

Using a sharp chef’s knife slice long, thin slices of cucumber. The thinner the better for these (this was hard…perhaps a mandolin would work better) so take your time on this part and the rest will be a breeze.

Spread about 1 1/2 tsp of hummus on each cucumber slice followed by 1 tsp of chopped red pepper, 1 tsp of Heidi Ho Pure Ne Chèvre and a pinch of black pepper.

Roll up your cucumber slices ending with the seam on the bottom and secure with a toothpick. Try not to roll them too tightly to prevent the filling from squeezing out. (this was the toughest part of this recipe)

Repeat until your all out of cucumber slices

I LOVED the idea of this recipe and it was the first one I tried for this season. I am always on the look out for “fancy” dishes that I can use for parties and this one sounded like it might fit the bill.

First the positives: love using cucumbers as the “wrapper”: they’re great for your skin as they aid in detoxification, which also helps promote a healthy weight. Red peppers are super high in vitamin C (anti-cancer) and can improve night vision because of the high folate levels. I used more than the recipe called for and I liked the way the red looked with the green and white of the cucumber and hummus. Using hummus is always a positive, no matter what it’s made from: chickpeas, white beans, etc…beans are great for us on every level!

Then the Ho No Chevre Pure! OMG…I’m definitely in love with this product…a very unique flavor. Made with cashews, lemon, and nutritional yeast, we get all the health benefits of these ingredients along with the amazing taste and NO milk! Yay!

Now, the drawbacks: for an unaccomplished chef, getting the cucumber sliced as thin as it should be will be a challenge, as it was for me. I might try asking the deli counter at my grocery store to slice them…great idea! I was able to soften them a bit by salting them and storing them in the fridge overnight. (I like the flavor the salt added)

These remind me of my eggplant roll ups and I think rather than spread the ingredients over the whole surface, it might be easier to concentrate them at the beginning of the roll up.

Overall, I loved the flavor and the look of the ones I actually successfully arranged but they were pretty time-consuming. I’m definitely going to try this recipe again and would love to perfect them for summertime gatherings.

cucumber roll

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