Cucumber Rounds with Hummus & Yogurt

By charlotteh371

Make Ahead Tips

You can make the hummus up to four days ahead; just refrigerate it in an airtight container. Bring the hummus to room temperature before using.

Ingredients

• 15-oz. can chickpeas, rinsed and drained
• 1 large clove garlic, coarsely chopped
• 3 Tbs. fresh lemon juice
• 3 Tbs. tahini (mixed well before measuring)
• 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

Preparation

Step 1

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.