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Middle Eastern Hummus And Cucumbers
Middle Eastern Hummus And Cucumbers
"This little appetizer idea is great for brunch or any party. It’s light and creamy and refreshing. You can also use butter instead of the olive oil to kick up the umami flavor. You could also garnish this dish with a bit of parsley or basil. This dis is great with a chilled white wine. You could go oaky. For example, an oaked Chardonnay would be nice. But, we think an aged white wine would be even better. The nuttiness of the tahini would pair nicely with the nuttiness in these older wines. If you can find and unfiltered one, that’s even better."
Serves6
Preparation Time10 min
Cooking Time10 min
Ingredients
- 9 ounces cooked Chickpeas
- 1 whole Lemon
- 4 ounces Tahini
- 2 cloves garlic
- 2 tablespoons Olive Oil
- 1 teaspoon ground cumin
- 3 tablespoons water
- 1 teaspoon paprika
- 3 Cucumbers
- 2 ounces Cherry Tomatoes
- Salt to taste
Instructions
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In a food processor, combine tahini and lemon juice and process for 90 secs.
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Add the olive oil, cumin, half a tsp of salt and minced garlic. Process for another 60 secs, scraping the bottom every 30secs.
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Add half of the chickpeas and process for 60 secs and add the remaining and process until thick and smooth.
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Add a couple of tablespoons of water to lighten and fully smooth the chickpeas and transfer to a bowl.
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Slice cucumbers in 1/2 inch slices
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Slice tomatoes in half
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Place a small amount hummus on each cucumber slice
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Top with a cherry tomato.
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Before serving, sprinkle paprika, salt and drizzle olive oil over the top.
