Sabra

1. Peel the cucumbers and slice length wise into 1¼ inch pieces.
2. Using a melon baller, carve out the seeds to create a vessel, making sure to leave the bottom intact.
3. Using a piping bag or a small spoon, fill each one with hummus (about 1 tsp. each).
4. Sprinkle with paprika and finely chopped parsley.

Recipe by Colombe Jacobsen

• 2 English cucumbers
• 1 container Sabra hummus
• 1 tsp. paprika
• 1 bunch parsley, finely chopped