Cucumber Rounds with Hummus and Yogurt

Nov 19, 2005 by jollygrinch | 0 Comments| Share it:   



1 rating


  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 8

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

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:

Now that you have learned how to make cucumber rounds with hummus and yogurt, please be sure to view these other vegetable recipes. Also, you will love these American recipes.


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