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Ingredients:1-15.5 oz can of chickpeas or garbanzo beans ¼ cup liquid from can of chickpeas 3-5 tablespoons lemon juice (depending on taste) 1 ½ tablespoons tahini paste (optional) 2 cloves garlic, crushed ½ teaspoon salt 2 tablespoons olive oil 1 teaspoon minced canned chipotle chilies ¼ teaspoon ground cumin 2 tablespoons chopped fresh cilantro leaves Red bell pepper, diced 2-3 seedless cucumbers![cucumberpictwo]()
Step 1: Drain chickpeas and set aside liquid from can.![Cucumberpicthree]()
Step 2: Combine remaining ingredients (except cucumber, red bell pepper and cilantro) in blender or food processor including ¼ cup of liquid from chickpeas.![cucumberpicfour]()
Step 3: Blend for 3-5 minutes on low until thoroughly mixed and smooth.![cucumberpicfive]()
Step 4: Mix in cilantro, place in bowl and set aside.![cucumberpicsix]()
Step 5: Peel cucumbers leaving some skin creating a striped design.![cucumberpicseven]()
Step 6: Slice cucumbers about 3/4 inches thick.![cucumberpiceight]()
Step 7: With a melon baller or small spoon scoop out most of the inside, creating a cup.![cucumberpicnine]()
Step 8: Fill cups with hummus mixture.![cucumberpicten]()
Step 9: Top with diced red pepper and serve.![cucumberpic11]()
Step 10: If tahini paste is not available, it’s easy to make your own! You will need 2 tablespoons of sesame seeds (toast at 350 degrees for 5 mins), ½ teaspoon sesame or olive oil, ¼ teaspoon salt, 2 tablespoons water.![cucumberpic12]()
Step 11: Place sesame seeds in a blender or food processor and grind until smooth. Add oil and salt. Process until combined. Then add the water and blend until smooth.Cucumber Hummus Chipotle Cups
A popular Middle Eastern dip with a Latin twist.
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- Cucumber Hummus Chipotle Cups
