Cucumber Rounds with Hummus & Yogurt
Ingredients
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15-ounce can chickpeas, rinsed and drained
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1 large clove garlic, coarsely chopped
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3 tablespoons fresh lemon juice
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3 tablespoons tahini (mixed well before measuring)
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2 tablespoons extra-virgin olive oil
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1 teaspoon ground cumin
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Kosher or sea salt
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1 large seedless cucumber
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1/4 cup plain yogurt, well stirred
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2 tablespoons sesame seeds, toasted until golden brown
Directions
1.
Put the chickpeas, garlic, lemon juice, tahini, olive oil, cumin, 1/4 teaspoon salt, and 2 tablespoons water in a food processor. Process until the mixture is smooth, about 2 minutes.
2.
Use a vegetable peeler to peel the cucumber 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.
3.
To assemble, lightly salt the cucumber rounds. Top each round with a generous teaspoon of hummus, and top the hummus with a small dollop of the yogurt. Sprinkle with sesame seeds.
Tips:
Make Ahead Tips: You can make the hummus up to four days ahead; just refrigerate it in an airtight container. Bring the hummus to room temperature before using.
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