As a Matter of Food

Cucumber-Hummus Stacks

1 large English cucumber (about 12 oz), unpeeled

1 container (7 oz) roasted red pepper hummus

1 container (7 oz) spicy chipotle hummus

2 tablespoons crumbled feta cheese

26 slices kalamata or ripe olives (I used garlic stuffed green olives)

2 tablespoons of chopped fresh parsley leaves

1. Using tines of fork, score cucumber lengthwise on all sides.
2. Cut cucumber into 26 (1/4-inch) slices. Blot dry with paper towel.
3. Spoon heaping teaspoon hummus on each cucumber slice.
4. Sprinkle with feta cheese; top with sliced olives of your choice; and sprinkle on parsley.

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