| 12 | 5 | 418 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 0 min | 2 |
| 2 clove(s) | Garlic |
| 1/4 cup | Water |
| 2 tbsp | Tahini |
| 1 tbsp | Extra virgin olive oil |
| 3 tbsp | Lemon juice |
| 1 1/2 cup | Chickpeas, canned, drained (drained and rinsed) |
| 1/2 tsp | Cumin |
| 1/2 tsp | Turmeric, powder |
| 1/2 tsp | Cayenne pepper |
| 1/2 tsp | Sea Salt |
| 2 tbsp | Parsley, fresh (finely chopped) |
| 1 cucumber(s) | Cucumber (cut into 1/4 inch slices) |
1. Pulse garlic in a high-speed blender to roughly chop.
2. Add water, tahini, olive oil, lemon juice, beans, spices, salt, and parsley.
3. Process until creamy and smooth.
4. Transfer to a bowl. Cover and chill for at least an hour before serving.
5. Lay cucumber slices out on a plate and use two spoons to carefully dollop hummus on top of each.
| Fruit | 0.2 |
| Meat Alternative | 1.5 |
| Vegetables | 3.9 |
