Cucumber Logs Filled With Black & Gold Humm Recipe
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
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
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.
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
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
to Vegetarian Recipes
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