Cucumber Rounds with Hummus and Yogurt

Ingredients:

15-oz can chickpeas, rinsed and drained
1 clove of garlic, chopped
3 Tbs. fresh lemon juice
3 Tbs. tahini
2 Tbs. extra-virgin olive oil
1 tsp. ground cumin
Kosher or other large crystal/flake salt
1 large seedless cucumber
1/4 cup plain yogurt
2 Tbs. toasted sesame seeds

Here's what all that looks like set out on my cutting board, minus the cumin.

If that looks like more than one clove of garlic to you, you're right. It's three. If my wife weren't going to eat this too there'd be even more, I can't get enough garlic. The recipe calls for 1, adjust as you will.

Step 1:

Toss 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.

It'll look about like this, don't forget to scrape down the sides with a rubber spatula.

Step 2:

Now then, back to the cucumber. Wash it and hack off the ends so it's all about the same diameter. Run a peeler down it, skipping spaces to create a striped pattern, like this:

Now slice the cucumber into 1/4 inch slices, or thinner. Then take a small spoon, melon baller, mini-scoop or whatever and put a little hummus on each cucumber slice.

Step 3:

When you're done with that, take the back side of your scoop or whatever and flatten the hummus just a little. Now go back and put an even smaller amount of the yogurt on top of the hummus. Then sprinkle the whole thing with your toasted sesame seeds.

Plate and serve, again, they look something like this: