Think I Found my Tailgate Dip

Photography: Fat Free Vegan

 

 

Cumcumber Hummus



 

By: Susan Voisin; August 12, 2010

 

Source: Fat Free Vegan

 

 

Cucumber Hummus

Ingredients

1 cup diced cucumber (from about 1/2 large cucumber, peeled)
1-2 cloves garlic
3 tablespoons water
1 teaspoon flax seeds (ground if not using VitaMix or similar high-powered blender)
15 ounces cooked chickpeas (or canned, drained and rinsed)
1 tablespoon tahini
2 tablespoons lemon juice
1/2 teaspoon salt (or to taste)
1/4 teaspoon sumac, optional for garnish

Instructions

Put the cucumber, water, garlic, and flax seed into a blender or food processor and blend on high speed until frothy. Add the remaining ingredients (except sumac) and blend on high until smooth. Pour into a bowl and refrigerate until chilled and slightly thicker. Sprinkle with sumac and serve.
Variations: Add one or more of the following to taste:

• ground cumin
• chipotle chile powder
• Sriracha (“rooster”) sauce or other hot sauce to taste
• 1 to 2 tablespoons chopped green olives
• 1 tablespoon chopped green onions
• 1 tablespoon chopped parsley or mint
• roasted red pepper

Preparation time: 10 minute(s) | Cooking time: 0 minute(s)

Number of servings (yield): 4 | Yield: about 2 cups

Nutrition Facts

Nutrition (per serving): 132 calories, 32 calories from fat, 3.8g total fat, 0mg cholesterol, 393.2mg sodium, 83mg potassium, 20.3g carbohydrates, 3.3g fiber, 3.9g sugar, 6.9g protein, 2.3 points.