Cucumber logs filled with black & gold humm

12 Servings

Ingredients

Quantity Ingredient
2 Cucumbers
15 ounces Garbanzo beans, canned; drained
1 tablespoon Extra-virgin olive oil
1 tablespoon Water
⅓ cup Lemon juice, fresh
1 teaspoon Salt
¼ cup Black olives; diced

Directions

Cut off the ends of cucumbers. Cut each cucumber widthwise into 6 pieces and turn pieces so they are flat. With a melon baller or grapefruit spoon, gently scoop out some flesh from the top of each cucumber.

IN a food preocessor or blender, make hummus by combining garbanzos, oil, water, lemon juice and salt.

Puree, ading more water if needed for creaminess. Stir in blackolives and spoon mixture into the hollowed out part of each cucumber. Place on a serving tray. Makes 12 appetizers.

Helpful hints:

Use California black olives for a mild taste, or Greek black olvies for a more pungent flavor.

Hummus can be made up to a week in advance. Filled rounds can be prepared up to two days in advance but are best assembled immediately before serving.

Keep cucumbers covered with plastic wrap to prevent drying out.

Per appetizer: 58 cal; 2 g prot; 2 g fat; 8 g carb; 0 chol; 193 mg sod; 1 g fiber; vegan

Source: Vegetarian Times, Dec 92/MM by DEEANNE

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