Free Recipe Hummus-Filled Cucumber Cups
Recipe Type: V Recipes
Recipe Preparation: chill
Cooking Ingredients for Hummus-Filled Cucumber Cups Recipe
1 Clove garlic; minced
16 oz Canned garbanzo beans;
-reserve liquid,
Rinse and drain
3 tb Extra virgin olive oil
3 tb Fresh lemon juice
1 ts Dark sesame oil
1/4 ts Salt
1/4 Chopped pitted kalamata
-olives
3 tb Chopped fresh mint
1 lg Or 2 medium seedless
-cucumbers; unpeeled
Mint sprigs for garnish
Hummus-Filled Cucumber Cups Preparation
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 1/2-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.
Cooking Temperature:
Recipe Serves: 1
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