Ingredients Jump to Instructions ↓

  1. 2 Cucumbers

  2. 15 oz 426g Garbanzo beans - canned, drained

  3. 1 tablespoon 15ml Extra-virgin olive oil

  4. 1 tablespoon 15ml Water

  5. 1/3 cup 78ml Lemon juice - fresh

  6. 1 teaspoon 5ml Salt

  7. 1/4 cup 36g / 1 1/3oz Black olives - diced

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut off the ends of cucumbers. Cut each cucumber widthwise into 6 pieces and turn pieces so they are flat. With a melon baller or grapefruit spoon, gently scoop out some flesh from the top of each cucumber. IN a food processor or blender, make hummus by combining garbanzos, oil, water, lemon juice and salt. Puree, adding more water if needed for creaminess. Stir in black olives and spoon mixture into the hollowed out part of each cucumber. Place on a serving tray. Makes 12 appetizers. Helpful hints: Use California black olives for a mild taste, or Greek black olives for a more pungent flavor. Hummus can be made up to a week in advance. Filled rounds can be prepared up to two days in advance but are best assembled immediately before serving. Keep cucumbers covered with plastic wrap to prevent drying out.


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