Mini edible cups filled with creamy hummus and topped with baby carrots (with their tops intact), styled to look like carrots sprouting from a garden.
[cooked-sharing]
Yields15 ServingsPrep Time15 minsTotal Time15 mins
Makes 12–15 cups
15 mini phyllo cups (store-bought, pre-baked) or cucumber rounds hollowed out
1 cup hummus (classic or flavored, like roasted red pepper)
1 baby carrots, tops left on (trim to 2–3 inches if too long)
1 tbsp olive oil (optional, for shine)
Fresh parsley or dill sprigs (optional, for garnish — to look like “greens”)
Pinch of paprika or black sesame seeds (optional, for “soil” effect)
Prep the cups
1
-
If using store-bought phyllo cups, set them on a platter.
-
If using cucumbers, slice into 1-inch thick rounds and scoop out the center with a melon baller to make little cups.
Fill with hummus
2
-
Spoon about 1 tablespoon of hummus into each cup, smoothing the top slightly.
-
If making ahead, keep cups empty and fill just before serving to avoid sogginess.
Add the carrots
3
-
Insert a baby carrot upright into the center of each hummus cup.
-
If carrot tops are long, trim to a few inches for a neat look.
Garnish & finish
4
-
For a “soil effect,” sprinkle a pinch of paprika, ground black pepper, or black sesame seeds on top.
-
Optional: add a tiny sprig of parsley or dill next to the carrot for extra greenery.
-
Lightly brush carrots with olive oil for shine.
Serving Suggestions
5
-
Serve on a rustic wooden board or platter for a garden-inspired look.
-
Arrange in rows for a “carrot patch” effect.
-
Great for Easter brunch, spring picnics, or kids’ parties.
Tips & Variations
6
-
Flavored hummus: Try beet hummus for a pink base or basil hummus for a green base.
-
Gluten-free option: Use cucumber cups instead of phyllo shells.
-
Crunch factor: Sprinkle crushed pita chips or dukkah over the hummus.
-
Kid-friendly: Swap baby carrots for carrot-shaped cheese straws for a fun twist.
Ingredients
Makes 12–15 cups
15 mini phyllo cups (store-bought, pre-baked) or cucumber rounds hollowed out
1 cup hummus (classic or flavored, like roasted red pepper)
1 baby carrots, tops left on (trim to 2–3 inches if too long)
1 tbsp olive oil (optional, for shine)
Fresh parsley or dill sprigs (optional, for garnish — to look like “greens”)
Pinch of paprika or black sesame seeds (optional, for “soil” effect)
Directions
Prep the cups
1
-
If using store-bought phyllo cups, set them on a platter.
-
If using cucumbers, slice into 1-inch thick rounds and scoop out the center with a melon baller to make little cups.
Fill with hummus
2
-
Spoon about 1 tablespoon of hummus into each cup, smoothing the top slightly.
-
If making ahead, keep cups empty and fill just before serving to avoid sogginess.
Add the carrots
3
-
Insert a baby carrot upright into the center of each hummus cup.
-
If carrot tops are long, trim to a few inches for a neat look.
Garnish & finish
4
-
For a “soil effect,” sprinkle a pinch of paprika, ground black pepper, or black sesame seeds on top.
-
Optional: add a tiny sprig of parsley or dill next to the carrot for extra greenery.
-
Lightly brush carrots with olive oil for shine.
Serving Suggestions
5
-
Serve on a rustic wooden board or platter for a garden-inspired look.
-
Arrange in rows for a “carrot patch” effect.
-
Great for Easter brunch, spring picnics, or kids’ parties.
Tips & Variations
6
-
Flavored hummus: Try beet hummus for a pink base or basil hummus for a green base.
-
Gluten-free option: Use cucumber cups instead of phyllo shells.
-
Crunch factor: Sprinkle crushed pita chips or dukkah over the hummus.
-
Kid-friendly: Swap baby carrots for carrot-shaped cheese straws for a fun twist.
Mini Carrot & Hummus Cups
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