Cucumber Rounds with Hummus and Yogurt

I saw these in fine cooking magazine and they looked so refreshing, light and simple to make that I had to try them. They were also great tasting.

Makes about 40

Ingredients:

  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 large garlic clove, chopped
  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons tahini
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon cumin, freshly ground
  • Kosher or sea salt to taste
  • 1 large seedless cucumber
  • 1/4 cup Greek yogurt
  • 2 tablespoons sesame seeds, toasted until golden brown

    Instructions:

    Put the chickpeas, garlic, lemon juice, tahini, olive oil, cumin, pinch of salt and 2 tablespoons water in a food processor. Process until the mixture is smooth, about 2 minutes. Use a vegetable peeler or zester to peel the skin lengthwise at 1/4 inch intervals to create a striped pattern. Slice the cucumber crosswise into 1/4 inch rounds and set them on a platter.

    To assemble, lightly salt the cucumber rounds. Top each with a generous teaspoon of hummus and top with a small dollop of the yogurt. Sprinkle with sesame seeds.

    Cooking Wiser
    To save time use your favorite commercially prepared humus, I think sundried tomato or roasted red pepper would be yummy and colorful.