Put 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, about 2 minutes.
Use a vegetable peeler to peel the cucumber skin lengthwise at 1/4-inch intervals to create a striped pattern. Slice the cucumber crosswise into 1/4-inch rounds and set them on a platter.
To assemble, lightly salt the cucumber rounds. Top each round with a generous teaspoon of hummus, and top the hummus with a small dollop of the yogurt. Sprinkle with sesame seeds.
Make Ahead Tips
You can make the hummus up to four days ahead; just refrigerate it in an airtight container. Bring the hummus to room temperature before using.
nutrition information (per serving):
per piece, Calories
1.5, Fat Calories
15, Saturated Fat
1, Monounsaturated Fat
2, Polyunsaturated Fat
Photo: Scott Phillips