Cucumber "Crackers" with Hummus
Written By Caroline Bates
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For a snack, grab a cucumber from the garden and cut it into thick slices. Spread them with mayonnaise and 1 or 2 halved or quartered cherry tomatoes, with peanut butter, or with hummus (recipe below). Or let your kids concoct their own recipe. Who knows? Cucumbers and strawberry jam could become a family heirloom.
Recipe
Makes about 1 cup of hummus
1 cup canned chickpeas
1 tablespoon fresh lemon juice
1 1/2 tablespoons tahini
1 small garlic clove
1/4 teaspoon salt
2 teaspoons olive oil
2 teaspoons minced fresh parsley
1/2 teaspoon paprika
Cucumber, sliced
Cherry tomatoes, quartered
Drain the chickpeas and rinse them under cold water. Put them in a blender or a food processor, then add the lemon juice, tahini, garlic, salt, and olive oil. Purée the mixture until smooth and creamy, adding a little water if it's too stiff. Transfer the hummus to a small bowl and stir in the parsley and paprika.
Top each cucumber slice with a dollop of hummus, then top with a cherry-tomato quarter.
What's Good for You
Kids love dips, and, nutritionally speaking, you can't do much better than hummus: Chickpeas are a good source of magnesium — which helps transport energy in the body — and are an even better source of fiber.
Nutritional Information
Per Serving (1/4 cup hummus and 1/4 cucumber): 150 Calories, 5g Protein, 20g Carbs, 4g Fiber, 5g Sugar, 6g Fat, 1g Saturated Fat, 333mg Sodium, 0mg Cholesterol.
