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Hummus Cucumber Bites

Tasty bites for sharing and celebrating
Prep Time30 minutes
Course: Appetizer
Cuisine: American
Keyword: bean sprouts, cucumber, hummus, kalamata olives
Servings: 6
Author: Chef Kim

Equipment

  • food processor

Ingredients

  • 2 English cucumber
  • 1 cup hummus packaged or homemade
  • 1/2 cup olive tapenade
  • 1/2 cup sunflower or clover sprouts

Hummus

  • 1 can chickpeas, rinsed and drained
  • 1/4 cup tahini
  • 1 tbsp cumin powder
  • 1 lemon, juiced
  • 2 garlic cloves, pressed
  • 2 tbsp olive oil
  • 2-4 tbsp water

Olive tapenade

  • 1 cup kalamata olives
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 clove garlic, minced

Instructions

Hummus

  • Combine ingredients in a food processor or blender and mix until smooth and creamy. Add more water to reach desired consistency.

Olive Tapenade

  • Combine ingredients in a food processor and pulse on and off until you reach a finely chopped consistency. You want a little texture, not a paste.

To assemble

  • Wash and cut the cucumber in 3/4-inch slices. Using a teaspoon, scoop out some of the seeds in each slice, forming a small area to hold the filling.
  • Using a tablespoon, scoop the hummus onto each piece of cucumber.
  • Top each hummus mound with a small amount of the olive tapenade and garnish with sprouts.
  • Place onto a serving platter and treat your family and friends to this healthy treat.