Mediterranean Cucumber Roll

I did not want to eat pasta and sauce. Yes, the sauce was homemade and it is really delicious but I just wasn't feeling it.

I wanted something light and different.

I thought I would go for a salad. 😐

I took out the cucumber, bell pepper, onions, and was about to take out the lettuce when I saw the hummus. That was when the Mediterranean Cucumber roll was born. Tan ta na na.

Okay. I mean, I've seen different versions of cucumber rolls on cooking shows. Definitely not claiming THAT as MY idea but I was happy with this version just because it was impromptu, it tasted good, was hassle free, I had all the ingredients in my refrigerators, it was vegan and it was gluten free.

So, I basically started with peeling a regular cucumber (not Persian or hothouse) and preparing it to ensure that it would not be bitter. To do that, I cut off the end, and them rubbed the end with the cucumber column till it was slightly foamy. I rinsed the cucumber. Peeled it and then cut it in fourths. After that I cored it. Check out the video to see how to do it in a painless way. Start by using a sharp cutting or steak knife. Make a cross at the center of the cucumber and then use the knife to cut around the edges. After that, slowly use the sharp edge of the knife and rotate it till the center of the cucumber is cored out and you are left with an awesome cored cucumber!

The secret is always math. Oh...I let the math geek cat out of the bag. Yes, for me, it's all about the math. Even in cooking. Especially in cooking!

Chop up the onions, bell peppers and serrano chillis (optional) and fold into the hummus. Now it's time to fill the cucumbers! Use a small tool, like a measuring spoon, (1/4 tsp or 1/8 tsp) so it's easy to fill the cucumber.

Use a serrated knife to scrape the ends if you want a cleaner look or leave it rustic looking. Sprinkle some lime juice and salt on the cucumber to season it. Top with half a cherry tomato. It's so much fun to pop into your mouth just before you bite into the cucumber roll!

This will serve as a light lunch accompanied by fresh fruit and nuts or a good early evening snack as a tide over before dinner!

Check out a quick visual before you get started.

INGREDIENTS:

• 1 cucumber (not Persian or hothouse)

• 1/4 cup chopped yellow onion

• 1/4 cup chopped bellpeppers

• 1 tsp finely chopped serrano peppers

• 1/2 cup hummus

• 2 cherry tomatoes, halved

• Half a lime juice

• salt to taste (optional)

PROCESS:

1. Wash and prepare cucumber to ensure that it would not be bitter. To do that, cut off the end, and rubbed the end with the cucumber column till it's slightly foamy. Wash off the ends.

2. Peel and core cucumber.

3. Mix the veggies and the humus, except the tomatoes.

4. Use a small tool to stuff the cucumbers with the hummus vegetable mixture.

5. Use a serrated knife to scrape the ends for a cleaner look or leave as is for a rustic look.

6. Sprinkle some lime juice and salt on the cucumber to season it.

7. Top with half a cherry tomato.

Please email me at lovecookyoga@gmail.com if anything is unclear or if you have any questions. If you try this recipe and it works for you or made modifications, please leave a comment to let the community know.

Thanks!