Forget carrot sticks...the delicate pea puree in these frightful cucumber cauldrons will stir up excitement.
- Scoop out insides of the cucumber rounds (reserving the flesh) using a small spoon, leaving a 1/4-inch base in each bottom to create a cup.
- Puree cucumber flesh, peas, garlic, lemon juice, cumin and salt until almost smooth.
- Divide mixture among cucumber rounds and add a pretzel stick (you may have some puree left over).
By Gina Marie Miraglia Eriquez