Hummus-Filled Cucumber Cups

  • sliceServings


  • 1 clove garlic, minced
  • 16-oz. can garbanzo beans, reserve liquid, rinse and drain
  • 3 Tbs. extra virgin olive oil
  • 3 Tbs. fresh lemon juice
  • 1 tsp. dark sesame oil
  • 1/4 tsp. salt
  • 1/4 cup chopped pitted kalamata olives
  • 3 Tbs. chopped fresh mint
  • 1 large or 2 medium seedless cucumbers, unpeeled
  • Mint sprigs for garnish


  1. 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.
  2. Attractively score cucumber lengthwise with tines of fork. Cut crosswise into 1/2-inch 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.
  3. Arrange on serving platter. Serve immediately or cover and chill up to 1 hour before serving. Garnish platter with mint sprigs if desired.

Nutrition Information

  • Serving Size: Makes 32
  • Calories: 29
  • Carbohydrate Content: 3 g
  • Fat Content: 2 g
  • Fiber Content: 1 g
  • Protein Content: 1 g
  • Sodium Content: 59 mg