Cucumber Hummus

By Sarah-Lyn

Ingredients

• 1 cup diced cucumber (from about 1/2 large cucumber, peeled)
• 1-2 cloves garlic
• 3 tablespoons water
• 1 teaspoon flax seeds (ground if not using VitaMix or similar high-powered blender)
• 15 ounces cooked chickpeas (or canned, drained and rinsed)
• 1 tablespoon tahini
• 2 tablespoons lemon juice
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon sumac, optional for garnish

Preparation

Step 1

Put the cucumber, water, garlic, and flax seed into a blender or food processor and blend on high speed until frothy. Add the remaining ingredients (except sumac) and blend on high until smooth. Pour into a bowl and refrigerate until chilled and slightly thicker. Sprinkle with sumac and serve.

Variations: Add one or more of the following to taste:

ground cumin
chipotle chile powder
Sriracha (“rooster”) sauce or other hot sauce to taste
1 to 2 tablespoons chopped green olives
1 tablespoon chopped green onions
1 tablespoon chopped parsley or mint
roasted red pepper
Servings: 4

Yield: about 2 cups

Nutrition Facts
Nutrition (per serving): 132 calories, 32 calories from fat, 3.8g total fat, 0mg cholesterol, 393.2mg sodium, 83mg potassium, 20.3g carbohydrates, 3.3g fiber, 3.9g sugar, 6.9g protein