Cucumber Logs Filled With Black & Gold Humm Recipe


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Cucumber Logs Filled With Black & Gold Humm Recipe from the Recipes 4U Collection

 

Cucumber Logs Filled With Black & Gold Humm Recipe

Recipe Ingredients

2 cucumbers
15 oz garbanzo beans, canned, drained
1 tbsp extra-virgin olive oil
1 tbsp water
1/3 cup lemon juice, fresh
1 tsp salt
1/4 cup black olives, diced

Recipe Preparation

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 preocessor or blender, make hummus by combining garbanzos,
oil, water, lemon juice and salt.
Puree, ading more water if needed for creaminess. Stir in
blackolives 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 olvies
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.

Per appetizer: 58 cal; 2 g prot; 2 g fat; 8 g carb; 0 chol; 193 mg
sod; 1 g fiber; vegan

Source: Vegetarian Times, Dec 92/MM by DEEANNE

 

 

Servings: 12

 

 

 

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This Cucumber Logs Filled With Black & Gold Humm Recipe is one of our Vegetarian Recipes, which come from visitor submissions and public domain sources. It goes without saying that, with in excess of 50,000 recipes in the collection it would be a massive culinary exercise to prepare and test every single recipe on our web site, so please exercise caution and plan carefully. If you spot any mistakes, let us know.


 

Cucumber Logs Filled With Black & Gold Humm Recipe

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