Hummus-filled cucumber cups
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Clove garlic; minced | |
| 16 | ounces | Canned garbanzo beans; reserve liquid, |
| Rinse and drain | ||
| 3 | tablespoons | Extra virgin olive oil |
| 3 | tablespoons | Fresh lemon juice |
| 1 | teaspoon | Dark sesame oil |
| ¼ | teaspoon | Salt |
| ¼ | Chopped pitted kalamata olives | |
| 3 | tablespoons | Chopped fresh mint |
| 1 | large | Or 2 medium seedless cucumbers; unpeeled |
| Mint sprigs for garnish | ||
Directions
MAKES 32 DAIRY-FREE
In food processor, combine garlic and garbanzo beans; process until beans are coarsely chopped. With motor running, add olive oil and lemon juice through feed tube; process until almost smooth. Scrape down sides of bowl if necessary. Add sesame oil and salt; process until well blended. Stir in olives and mint. Cover; chill at least 30 minutes or up to 8 hours.
Attractively score cucumber lengthwise with tines of fork. Cut crosswise into ½-inch slices. Using a metal measuring teaspoon or melon baller, scoop out a small indentation in each cucumber slice and spoon heaping teaspoon hummus into each cucumber cup. Arrange on serving platter. Serve immediately or cover and chill up to 1 hour before serving. Garnish platter with mint sprigs if desired.
PER SLICE: 29 CAL.; 1G PROT.; 2G TOTAL FAT (0 SAT. FAT); 3G CARB.; 0 CHOL.; 59MG SOD.; 1G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, December 1998, page 61 Converted by MM_Buster v2.0l.