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
Drain chickpeas and set aside liquid from can.
Combine remaining ingredients (except cucumber, red bell pepper and cilantro) in blender or food processor including ¼ cup of liquid from chickpeas.
Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Mix in cilantro, place in bowl and set aside.
Peel cucumbers leaving some skin creating a striped design.
Slice cucumbers about 3/4 inches thick.
With a melon baller or small spoon scoop out most of the inside, creating a cup.
Fill cups with hummus mixture.
Top with diced red pepper and serve.
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.
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.
A popular Middle Eastern dip with a Latin twist.