Cucumber rounds with hummus are the perfect appetizer or snack. Not only is this recipe easy, it is also very healthy!
- 1 large cucumber, seedless if possible
- 1 16 oz. can of chickpeas or garbanzo beans
- ¼ cup liquid from can of chickpeas
- 3-5 tablespoons lemon juice (depending upon taste)
- 1 ½ tablespoons tahini
- 2 cloves garlic, crushed
- ½ teaspoon salt
- 2 tablespoons olive oil
In a blender or food processor, blend chickpeas, lemon juice, tahini, garlic, salt, and olive oil until thoroughly mixed and smooth. Add liquid from chickpeas until desired consistency, creamy and paste-like. Wash and dry cucumber. Cut the cucumber into rounds about ¼” thick or slightly less and lay flat on dish or serving tray. Top each cucumber round with a dollop of hummus. Serve immediately or cover and refrigerate.