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Cucumber slices and hummus — it's barely cooking, but it's a satisfying low calorie lunch when you want to graze rather than eat a full meal.
Rinse the cucumber and baby carrots under cold water, drying thoroughly with a clean towel to remove excess moisture.
Slice the cucumber into 1/4-inch thick rounds, aiming for uniform thickness for even texture.
Arrange the cucumber slices and baby carrots onto a large serving plate, keeping them in separate sections for presentation.
Spoon the hummus into a small bowl. Drizzle the olive oil gently across the top of the hummus, then sprinkle with paprika and black pepper for flavor and visual appeal.
Serve immediately to maintain crispness of the cucumbers and carrots, using the veggies to scoop up the seasoned hummus.
