Cucumber Rounds with Hummus & Yogurt

Cucumber Rounds with Hummus & Yogurt
Photo by Scott Phillips


  • 3 Tbs. tahini (mixed well before measuring)
  • 15-oz. can chickpeas, rinsed and drained
  • 1 large clove garlic, coarsely chopped
  • 2 Tbs. extra-virgin olive oil
  • 1 large seedless cucumber
  • ¼ cup plain yogurt, well stirred
  • Kosher or sea salt
  • + 3 more ingredients
    • 2 Tbs. sesame seeds, toasted until golden brown
    • 1 tsp. ground cumin
    • 3 Tbs. fresh lemon juice

Put the chickpeas, garlic, lemon juice, tahini, olive oil, cumin, 1/4 tsp. salt, and 2 Tbs. water in a food processor. Process until the mixture is smooth, about 2 minutes. Use a vegetable peeler to peel the cucumber skin lengthwise at 1/4-inch intervals to create a striped pattern. Slice the cu...

View full recipe at Fine Cooking


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