Cucumber Logs Filled With Black And Gold

Recipe Ingredients

2		Cucumbers
15 oz	426g	Garbanzo beans - canned, drained
1 tablespoon	15ml	Extra-virgin olive oil
1 tablespoon	15ml	Water
1/3 cup	78ml	Lemon juice - fresh
1 teaspoon	5ml	Salt
1/4 cup	36g / 1.3oz	Black olives - diced

Recipe Instructions

Cut off the ends of cucumbers. Cut each cucumber widthwise into 6 pieces and turn pieces so they are flat. With a melon baller or grapefruit spoon, gently scoop out some flesh from the top of each cucumber.

IN a food processor or blender, make hummus by combining garbanzos, oil, water, lemon juice and salt. Puree, adding more water if needed for creaminess. Stir in black olives and spoon mixture into the hollowed out part of each cucumber. Place on a serving tray.

Makes 12 appetizers.

Helpful hints:

Use California black olives for a mild taste, or Greek black olives for a more pungent flavor.

Hummus can be made up to a week in advance. Filled rounds can be prepared up to two days in advance but are best assembled immediately before serving.

Keep cucumbers covered with plastic wrap to prevent drying out.

Source:
CLAJRE HOLLIER Opelousas General Hospital

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