Cucumber Hummus

(from LorettaS’s recipe box)

Inspired by a container of cucumber hummus at a grocery store deli counter.

Prep time: 10 minutes
Cook time: 60 minutes
Serves 12 people

Categories: appetizers, cucumber, dips and spreads

Ingredients

  • 2 cups cooked chickpeas, drained
  • 4 garlic cloves, minced
  • 1 lemon, juiced
  • 3 tablespoons tahini (sesame paste)
  • 1 medium cucumber, coarsely chopped
  • 1/2 teaspoon ground cumin
  • 1 teaspoon olive oil
  • salt and pepper, to taste
  • 1 tablespoon finely chopped parsley

Directions

  1. Place chickpeas, garlic, lemon juice, tahini, cucumber, cumin, and oil into a food processor bowl.

  2. Process until smooth, adding 2 to 3 tablespoons of water as necessary to obtain a soft, creamy consistency.

  3. Add salt and pepper, and pulse to mix; taste, and adjust seasoning if needed.

  4. Refrigerate 1 to 2 hours to blend flavors.

  5. Transfer to a shallow serving bowl, and garnish with finely chopped parsley.

  6. Serve with crackers, toasted baguette slices, or pita chips.

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