| 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.
A Message from our Provider:
“With Jesus, you can do it”