| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Vegtime2 |
1 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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