Recipe - Hummus With Toasted Pine Nuts Cumin Seeds And Parsley Oil

1 Clove garlic; minced
16 ounce Canned garbanzo beans;
reserve liquid,
Rinse and drain
3 tablespoon Extra virgin olive oil
3 tablespoon Fresh lemon juice
1 teaspoon Dark sesame oil
One fourth teaspoon Salt
One fourth Chopped pitted kalamata
olives
3 tablespoon Chopped fresh mint
1 lg Or 2 medium seedless
cucumbers; unpeeled
Mint sprigs for garnish

MAKES 32 DAIRYFREE

In food processor, combine garlic and garbanzo beans; process until beans
are coarsely chopped. With motor running, add olive oil and lemon juice
through feed tube; process until almost smooth. Scrape down sides of bowl
if necessary. Add sesame oil and salt; process until well blended. Stir in
olives and mint. Cover; chill at least 30 minutes or up to 8 hours.

Attractively score cucumber lengthwise with tines of fork. Cut crosswise
into 1/2inch slices. Using a metal measuring teaspoon or melon baller,
scoop out a small indentation in each cucumber slice and spoon heaping
teaspoon hummus into each cucumber cup. Arrange on serving platter. Serve
immediately or cover and chill up to 1 hour before serving. Garnish platter
with mint sprigs if desired.

PER SLICE: 29 CAL.; 1G PROT.; 2G TOTAL FAT (0 SAT. FAT); 3G CARB.; 0 CHOL.;
59MG SOD.; 1G FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times, December 1998, page 61

Converted by MM_Buster v2.0l.