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Hummus in Cucumber Cups




Source of Recipe


Marla


Recipe Introduction


Fresh cucumber cups make lovely containers for a bite of dill-flavored hummus. Although canned chickpeas work well in this recipe, it is very easy to cook a pound or so of chickpeas at one time and freeze them in 1 1/2 cup portions for this recipe.


List of Ingredients




1 1/2 cups well-drained cooked or canned chickpeas
1/4 cup olive oil
1/4 cup tahini
1/4 cup lemon juice
2 tablespoons coarsely chopped fresh dill
1 clove garlic, minced
1/4 to 1/2 teaspoon salt
1/4 teaspoon cracked black pepper
Ice water
4 (5-inch) cucumbers
20 small dill sprigs

Makes 20 servings



Recipe



In a food processor fitted with chopping blade, process the chickpeas, olive oil, tahini, lemon juice, dill, garlic, 1/4 teaspoon salt and the black pepper until pureed. Add water, if necessary. Mixture should be stiff enough to mound, but not dry.
Peel cucumbers and trim off rounded ends. Cut each cucumber crosswise into 5 pieces. Set up cucumber pieces on a cut surface. With a 1/2-teaspoon measuring spoon, scoop out seeds to make a hollow in the cucumber pieces.
Divide hummus among cucumber pieces, mounding on top. Garnish each with a dill sprig. Transfer to serving platter; cover and refrigerate until ready to serve.