For me, cheap thrills come in the form of a fruit baller. Don’t be fooled by its underwhelming appearance. It’s a nifty little contraption that does more than just make your breakfast platter look pretty.
I’m the first to admit that there are a million unnecessary novelty kitchen items available at the shops. I’ll also admit that I love looking at them… and the closer we get to Christmas the more they seem to proliferate. So yes it’s yet another piece of equipment that I’ve convinced myself that I need, but seriously, it’s been more useful than I expected. I used the fruit baller for making these cute cucumber cups for a potluck the other day. They’re perfect Christmas colours too!
The trick here is to use small, bite size cucumber pieces, people! By bite size I mean literally small enough to fit the whole thing in your mouth. I found out the fun but messy way, when I bit into my cup and the thing exploded everywhere. At least it was a tasty mess. The cool and refreshing cucumber and basil go perfectly with the creamy white bean hummus. Top it off with the olive relish to get a hit of salty and sour too.
Enjoy! Mari x
- 2 cucumbers
- 1 can white beans
- 1 clove of garlic
- ¼ cup olive oil
- 1 handful of basil
- 1 tbsp apple cider vinegar
- For the relish:
- 5 cherry tomatoes
- 5 black olives (pitted)
- 1 tsp olive oil
- 1 tsp apple cider vinegar
- sea salt
- black pepper
- Use a peeler to strip some skin off the cucumber. I made a striped pattern.
- Cut the cucumber into bite size pieces, and use a fruit baller to scoop out the inside flesh to form cups.
- To make the white bean hummus, drain the beans and put in the food processor along with the olive oil, vinegar, garlic & a pinch of sea salt. Blend to a smooth consistency.
- For the relish, chop up the olives, tomatoes and basil into small pieces.
- Add 1 teaspoon each of olive oil and apple cider vinegar. Season with salt and pepper to taste.
- Fill the cucumbers with the hummus, top with relish, and serve!