<b>Ingredients:<br></b>1-15.5 oz can of chickpeas or garbanzo beans<br>
¼ cup liquid from can of chickpeas<br>
3-5 tablespoons lemon juice (depending on taste)<br>
1 ½ tablespoons tahini paste (optional)<br>
2 cloves garlic, crushed<br>
½ teaspoon salt<br>
2 tablespoons olive oil<br>
1 teaspoon minced canned chipotle chilies<br>
¼ teaspoon ground cumin<br>
2 tablespoons chopped fresh cilantro leaves<br>
Red bell pepper, diced<br>
2-3 seedless cucumbers (Photos Courtesy of Elizabeth Carrion)
<b>Step 1:</b>
Drain chickpeas and set aside liquid from can.
<b>Step 2:</b>
Combine remaining ingredients (except cucumber, red bell pepper and cilantro) in blender or food processor including ¼ cup of liquid from chickpeas.
<b>Step 3:</b>
Blend for 3-5 minutes on low until thoroughly mixed and smooth.
<b>Step 4:</b>
Mix in cilantro, place in bowl and set aside.
<b>Step 5:</b>
Peel cucumbers leaving some skin creating a striped design.
<b>Step 6:</b>
Slice cucumbers about 3/4 inches thick.
<b>Step 7:</b>
With a melon baller or small spoon scoop out most of the inside, creating a cup.
<b>Step 8:</b>
Fill cups with hummus mixture.
<b>Step 9:</b>
Top with diced red pepper and serve.
<b>Step 10:</b>
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.
<b>Step 11:</b>
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.