Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Clove garlic; minced |
| 16 ounces | Canned garbanzo beans; reserve liquid, |
| \N \N | Rinse and drain |
| 3 tablespoons | Extra virgin olive oil |
| 3 tablespoons | Fresh lemon juice |
| 1 teaspoon | Dark sesame oil |
| ¼ teaspoon | Salt |
| ¼ \N | Chopped pitted kalamata olives |
| 3 tablespoons | Chopped fresh mint |
| 1 large | Or 2 medium seedless cucumbers; unpeeled |
| \N \N | Mint sprigs for garnish |
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.