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Cucumber Rounds with Hummus & Yogurt

Scott Phillips

Yield: Yields about 40  hors d’oeuvres.



  • 15-oz. can chickpeas, rinsed and drained
  • 1 large clove garlic, coarsely chopped
  • 3 Tbs. fresh lemon juice
  • 3 Tbs. tahini (mixed well before measuring)
  • 2 Tbs. extra-virgin olive oil
  • 1 tsp. ground cumin
  • Kosher or sea salt
  • 1 large seedless cucumber
  • 1/4 cup plain yogurt, well stirred
  • 2 Tbs. sesame seeds, toasted until golden brown

Nutritional Information

  • Nutritional Sample Size per piece
  • Calories (kcal) : 25
  • Fat Calories (kcal): 15
  • Fat (g): 1.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 0
  • Sodium (mg): 60
  • Carbohydrates (g): 2
  • Fiber (g): 1
  • Protein (g): 1


  • 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.


Rate or Review


  • chloesmom | 05/16/2009

    excellent! if you are looking for a hummus for pita~ great recipe! made the full recipe with cucumbers and sooooooooo good! my husband and i ate the whole thing!

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