Anti Inflammatory Vegan Cucumber Slices with Hummus
Total time15 min
Prep time15 min
Cook time0 min
4.8(3)
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Learn more →Ingredients
4 servings
For the hummus
- 1 can (15 oz) chickpeas, drained and rinsed
- 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
- 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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