Cucumber Hummus Chipotle Cups

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 (Photos Courtesy of Elizabeth Carrion)

Step 1: Drain chickpeas and set aside liquid from can.

Step 2: Combine remaining ingredients (except cucumber, red bell pepper and cilantro) in blender or food processor including ¼ cup of liquid from chickpeas.

Step 3: Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Step 4: Mix in cilantro, place in bowl and set aside.

Step 5: Peel cucumbers leaving some skin creating a striped design.

Step 6: Slice cucumbers about 3/4 inches thick.

Step 7: With a melon baller or small spoon scoop out most of the inside, creating a cup.

Step 8: Fill cups with hummus mixture.

Step 9: Top with diced red pepper and serve.

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.

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.