Difference between revisions of "Cucumber Logs"
RealRecipes (talk | contribs) m (Text replace - "Category:Angolan Recipes" to "Category:Angolan cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1 teaspoon [[salt]] | * 1 teaspoon [[salt]] | ||
* 1/4 cup [[black olive]]s, chopped small | * 1/4 cup [[black olive]]s, chopped small | ||
| − | == | + | == Procedures == |
# Cut off the ends of the [[cucumber]]s. Cut each [[cucumber]] crosswise into 6 rounds and turn the pieces so they're flat. Gently scoop out some of the flesh from the top of each [[cucumber]] round, making a cup. | # Cut off the ends of the [[cucumber]]s. Cut each [[cucumber]] crosswise into 6 rounds and turn the pieces so they're flat. Gently scoop out some of the flesh from the top of each [[cucumber]] round, making a cup. | ||
Latest revision as of 11:25, 15 July 2012
Description
Ingredients
- 2 cucumbers
- 1 (15 ounce) can Chickpeas, rinsed
- 1 tablespoon extra virgin olive oil
- 1 tablespoon water
- 1/3 cup lemon juice, fresh
- 1 teaspoon salt
- 1/4 cup black olives, chopped small
Procedures
- Cut off the ends of the cucumbers. Cut each cucumber crosswise into 6 rounds and turn the pieces so they're flat. Gently scoop out some of the flesh from the top of each cucumber round, making a cup.
- In a food processor or blender, make the hummus by combining the Chickpeas, oil, water, lemon juice and salt. Puree, adding more water if needed for creaminess. Stir in black olives. Spoon the mix into the hollowed out part of each cucumber round. Arrange on a serving tray.
