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4.5/5
(13 Votes)
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Ingredients
- 2 cups canned chickpeas, drained and rinsed
- 1 7-oz. jar roasted red peppers, drained and chopped
- 1 clove garlic, chopped
- 1/3 cup tahini
- 1/4 cup lemon juice (from 1 large lemon)
- 3 tablespoons olive oil
- 1/4 teaspoon ground cumin
- Salt and pepper
- 2 English cucumbers
Details
Servings 20
Preparation time 20mins
Cooking time 40mins
Adapted from myrecipes.com
Preparation
Step 1
Combine chickpeas, red peppers, garlic, tahini, lemon juice, olive oil, cumin, salt, pepper and 1 T bsp. hot water in food processor and puree until smooth. Taste and adjust seasoning as desired.
Cut cucumbers into 1/2 -inch-thick slices and scoop out seeds with a small spoon or melon baller, leaving bottom intact to form a cup. Fill each cup with hummus and serve.
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