| 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 | T | Extra virgin olive oil |
| 3 | T | Fresh lemon juice |
| 1 | t | Dark sesame oil |
| 1/4 | t | Salt |
| 1/4 | Chopped pitted kalamata | |
| olives | ||
| 3 | T | Chopped fresh mint |
| 1 | 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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