Winter E-Book - Flipbook - Page 23
roasted garlic hummus cucumber cups
MAKES 20 PIECES
Per 2 pieces: 120 calories | 6 g fat | 5 g protein | 9 g net carb
INGREDIENTS
1 head garlic
2 cans chickpeas, drained and rinsed
2 Tbsp lemon juice
3 Tbsp olive oil
Sea salt, to taste
2 cucumbers
INSTRUCTIONS
1. Preheat oven to 400°F. Remove outside skin from garlic head,
slice off top ½ inch, and wrap in foil. Place on a baking sheet and
roast until garlic is soft, about 40 minutes. Unwrap and cool
before separating the cloves and peeling.
2. Combine garlic, chickpeas lemon juice, olive oil, and sea salt in
a food processor and puree. Add 1 tbsp water at a time and
puree until smooth.
3. Cut cucumbers into ½ inch thick slices and scoop out seeds
with a small spoon or melon baller, leaving bottom intact to
form a cup.
4. Fill cucumber cups with hummus. Allow guests to top with
cherry tomatoes, roasted garlic cloves, feta, olives, roasted red
peppers or spicy jalapeños for a unique and personalized
snack!
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