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
