Cucumber Rounds with Hummus & Yogurt
Cool cucumber slices topped with lemony homemade hummus, yogurt and toasted sesame seeds make a crisp, creamy bite-sized snack.
Prep 20 min · Makes about 40 cucumber rounds
Ingredients
- 15-oz. can chickpeas, rinsed and drained
- 1 large clove garlic, coarsely chopped
- 3 Tbs. fresh lemon juice
- 3 Tbs. tahini
- 2 Tbs. extra-virgin olive oil
- 1 tsp. ground cumin
- Kosher or sea salt
- 1 large seedless cucumber
- 1/4 cup plain yogurt, well stirred
- 2 Tbs. sesame seeds, toasted until golden brown
Directions
- In a food processor, combine the chickpeas with the chopped garlic, lemon juice, tahini, olive oil, cumin, 1/4 tsp. salt, and 2 Tbs. water. Blend until completely creamy, about 2 minutes.
- With a vegetable peeler, remove narrow lengthwise strips of cucumber peel at 1/4-inch intervals, leaving alternating bands of green. Cut the cucumber crosswise into 1/4-inch rounds, then arrange the slices on a platter.
- For assembly, season the cucumber rounds lightly with salt. Spoon a generous teaspoon of hummus onto each slice, add a small dollop of yogurt over the hummus, and finish with the sesame seeds.