Low Sodium Vegan Cucumber Slices with Hummus

Total time15 min

Prep time15 min

Cook time0 min

Low Sodium Vegan Cucumber Slices with Hummus

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Ingredients

4 servings

For the hummus

1 can (15 oz) chickpeas, drained and rinsed
Wholesome Pantry Organic Chickpeas, 16 oz Sprouts Farmers Market No Salt Added** Garbanzo Beans 15.5 OZ 365 by Whole Foods Market Organic Unsalted Garbanzo Beans, 13.4 oz Organic Garbanzo Beans, 15 oz Organic Low Sodium Garbanzo Beans, 15 oz
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3 tbsp tahini
2 tbsp fresh lemon juice (from about 1 lemon)
1 clove garlic, minced
2 tbsp olive oil, plus more for drizzling
½ tsp ground cumin
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2–3 tbsp cold water

For serving

2 large english cucumbers, sliced into ¼-inch rounds
¼ tsp smoked paprika
1 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Add the chickpeas, tahini, lemon juice, garlic, 2 tbsp olive oil, cumin, and salt to a food processor. Process for about 1 minute, until the mixture is roughly combined.
2
With the processor running, add cold water 1 tbsp at a time until the hummus is smooth and creamy, about 2 more minutes of processing. Taste and adjust salt or lemon juice as needed.

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