*  Exported from  MasterCook  *

             CUCUMBER LOGS FILLED WITH BLACK AND GOLD HUMM

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Vegetarian                       Appetizers
               Holiday

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                    Cucumbers
 15       oz           Garbanzo beans, canned
                       -drained
  1       tb           Extra-virgin olive oil
  1       tb           Water
    1/3   c            Lemon juice, fresh
  1       t            Salt
    1/4   c            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 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



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