Tuesday, March 21, 2006

Hummus and Cucumber Bites

Hummus is a dish we should all learn how to make. Yes, you can buy ready-made hummus at the store, but nothing beats the taste of homemade hummus. This tasty chickpea dish is quite versatile: you can use hummus as a dip for veggies or chips; or you can use it as a spread for sandwiches, pita or tortillas. You can also make quick hors douvres with hummus, such as this one.


  • 15-oz can chickpeas, rinsed and drained
  • 2 cloves of garlic, peeled and roughly chopped
  • 3 Tbs. fresh lemon juice
  • 3 Tbs. Tahini (you can find this in the international isle of your grocery store)
  • 2 Tbs. extra-virgin olive oil
  • 1 tsp. ground cumin
  • 1/4 tsp. kosher salt
  • 1 large seedless cucumber, washed
  • 1/4 cup plain yogurt
  • 2 Tbs. toasted sesame seeds
In a food processor, add the chickpeas, garlic, lemon juice, tahini, olive oil, cumin, 1/4 teaspoon kosher salt and 2 tablespoons water. Process the mixture until smooth. Make sure you scrape the sides with a rubber spatula. Cut the ends of the cucumber. Run a potato peeler down the cucumber, skipping spaces to create a pattern. Then slice cucumber into 1/4" slices. Spoon (with a small spoon or melon baller) about a tablespoon of hummus onto each slice. Gently press down on the hummus to flatten a little. Then add a small dollop of yogurt on top of the hummus and sprinkle toasted sesame seeds over them. Serve in a large platter and enjoy!

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