Cucumber Rounds with Hummus & Yogurt
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Category
Breakfast
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Cusine
Mediterranean
What do you need?
How to make?
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
Put the chickpeas, garlic, lemon juice, tahini, olive oil, cumin, 1/4 tsp. salt, and 2 Tbs. water in a food processor. Process until the mixture is smooth, about 2 minutes. 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. 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.