Do you know what’s really hard? (Hint: it’s not this cucumber hummus appetizer)
Being sick when you have little kids. Parents don’t get sick days.
I spent last week pretty under the weather and was better by the weekend. That being said, I was behind on EVERYTHING by the time I felt better.
We had invited guests for dinner, and they still were happy to come despite my recent cold.
I needed to come up with a really easy menu. I had too much other housecleaning (mountain of laundry) and errands to do. I just did not have much time to spend on cooking.
These are great for almost all possible guests because they are gluten free and vegan. I often make my smoked salmon cucumber appetizers, but sometimes need a vegan option. My husband actually prefers this appetizer to the salmon one.
They also require simple ingredients, and are very fast to assemble. It would be easy enough to make a big platter for a pot luck or party.
Vegan Cucumber Appetizer
Equipment
- Ziploc bag or pastry bag, cutting board, knife
Ingredients
- 1 English Cucumber
- 4 oz Organic Hummus
- 1 cup Cherry Tomatoes quartered into wedges
- 2 tsp Parsley minced
Instructions
- Slice cucumber into half inch rounds and place on a paper towel lined plate
- Put hummus in a ziploc bag and snip about 1 inch off the corner
- Pipe a dollop of hummus onto each cucumber round and place a tomato on top
- Sprinkle minced parsley on
Notes
What to serve with vegan cucumber hummus appetizers
As I mentioned I had limited time. Typically when cooking for a dinner party, I spend the most time on the appetizers. I couldn’t do that this weekend, so I did a big cheese board.
A cheese board is great in my opinion. It can and should be put together before guests come. My kids have come to expect them every time we host a dinner party. I will definitely write up my easy and impressive cheese board guide soon if you’d like to see it!
My husband made lamb burgers with mint and feta in them. We topped them with tzatziki and quick pickled red onions. I don’t know how they were because I don’t eat meat, but there weren’t any leftovers.
Along with this I made a greek orzo salad. Basically it is orzo cooked and cooled with a can of chickpeas, a chopped cucumber, kalamata olives, chopped cherry tomatoes, red onion, parsley, lemon juice, olive oil, salt and pepper.
I also made my peach burrata salad recipe with pesto, pistachios, pea shoots, and balsamic reduction.
For dessert I served homemade whipped cream (takes minutes to make), strawberries and lavender shortbread cookies, which hold up great for several days. Do you want my lavender shortbread recipe?
Kelly says
The whole menu sounds so fresh and perfect for the end of summer. Recipe is so simple, but delicious.