Cucumber-Horseradish Hummus Cups

Ingredients:

• English cucumber
• 1 small carrot
• tomatoes 
• 2 tbsp pita chips, crushed 
• 1 can (15.5 oz) garbanzo beans, drained
• 1 clove garlic, minced
• 2 T. lemon juice
• 1 T. tahini
• 2 T. Silver Spring Prepared Horseradish 
• 1/4 C. extra-virgin olive oil
• freshly ground pepper to taste
• chopped fresh dill (optional)

Directions:

Cut English cucumber (ends trimmed) crosswise into 3/4-inch-thick slices. With 1/2 tsp. measuring spoon, start on 1 cut side of each cucumber slice, carefully scoop out and discard center, making sure bottom and sides of slices are intact.

Finely chop 1/2 small carrot; place in a small bowl.

Place garbanzo beans, minced garlic, lemon juice, tahini, Silver Spring Prepared Horseradish, extra-virgin olive oil, freshly ground pepper, and dill (optional) into a food processor and process until well combined. Chill in a covered container in the fridge for at least one hour. Combine with chopped carrot.

Cut 3 cherry tomatoes into quarters. Fill cucumber cups with horseradish hummus mixture; place 1 tomato quarter on each cucumber cup.

Sprinkle cucumber cups with 2 tablespoons crushed pita chips.