Ingredients
1
bag (16 oz) frozen sliced carrots, cooked
1
container (8 oz) plain hummus
1
teaspoon ground cumin
18
(6-inch) mini seedless cucumbers
2
large red bell peppers
1
cup sliced fresh carrots
Shredded lettuce
Preparation
In food processor or blender, place cooked carrots. Cover; puree until smooth. Add hummus and cumin; process until well blended. Refrigerate 1 hour to blend flavors.
Cut V-shape out of top of each mini cucumber; scoop out center. Spoon about 3 tablespoons carrot hummus into each canoe. Cut oars out of bell peppers. Place 2 carrot slices and 2 bell pepper oars onto hummus. Serve canoe on shredded lettuce.
