Cucumber Hummus recipe

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Ingredients

4 cloves garlic
¼ cup tahini paste, or to taste
1 lemon, juiced
1 teaspoon extra-virgin olive oil
1 (15 ounce) can garbanzo beans, drained
1 cucumber, coarsely chopped
salt and black pepper to taste
1 pinch paprika

Nutrition Info

67.9 calories
carbohydrate: 8.6 g
cholesterol: : -
fat: 3.4 g
fiber: 2.1 g
protein: 2.3 g
saturatedFat: 0.5 g
servingSize: -
sodium: 76.4 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the garlic, tahini paste, lemon juice, and olive oil into a blender or food processor. Blend until the garlic is finely minced, then add the garbanzo beans and chopped cucumber. Puree until smooth, then season to taste with salt and black pepper, blend to mix. Pour into a serving dish, and refrigerate 1 to 2 hours to allow the flavors to blend. Sprinkle with paprika before serving.

Recipe Yield

3 cups

Recipe Note

Light and refreshing appetizer made to eat with crisp veggies and warm pita bread. Serve topped with olives.

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