Hummus-Filled Cucumber Cups

Courtesy of the Kitchen of Vegiemama


1 clove garlic, minced
16-oz can garbanzo beans, reserve liquid, rinse and drain
3 Tbs. extra virgin olive oil
3 Tbs. fresh lemon juice
1 tsp. dark sesame oil
1/4 tsp. salt
1/4 cup chopped pitted Kalamata olives
3 Tbs. chopped fresh mint
1 large or 2 medium seedless cucumbers, unpeeled
Mint sprigs for garnish


In food processor, combine garlic and garbanzo beans; process until beans are coarsely chopped. With motor running, add olive oil and lemon juice through feed tube; process until almost smooth. Scrape down sides of bowl if necessary. Add sesame oil and salt; process until well blended. Stir in olives and mint. Cover; chill at least 30 minutes or up to 8 hours.

Attractively score cucumber lengthwise with tines of fork. Cut crosswise into inch slices. Using a metal measuring teaspoon or melon baller, scoop out a small indentation in each cucumber slice and spoon heaping teaspoon hummus into each cucumber cup. Arrange on serving platter. Serve immediately or cover and chill up to 1 hour before serving. Garnish platter with mint sprigs if desired. Makes 32.

PER SLICE: 29 calories; 1 mg protein; 2 mg fat; 3 gm carb.; 59 mg sodium; 1 gm fiber.

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