Cucumber Slices with Protein-Packed Hummus
10min
0min
1
363
Chef's Note
Adding Greek yogurt to traditional hummus significantly boosts the protein content while maintaining a creamy texture. For extra flavor, you can sprinkle a pinch of paprika or za'atar on top of the hummus before serving. This recipe makes more hummus than needed for one serving, so you can enjoy it throughout the week!
Tags
Ingredients
1 medium cucumber
1 can (15 oz), drained and rinsed chickpeas
1/4 cup Greek yogurt
1 tablespoon tahini
1 tablespoon lemon juice
1 clove, minced garlic
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon paprika
Instructions
- 1
Wash 1 medium cucumber thoroughly and pat dry with a paper towel.
- 2
Slice the cucumber into 1/4-inch thick rounds and set aside.
- 3
In a food processor, combine 1 can of drained and rinsed chickpeas, 1/4 cup Greek yogurt, 1 tablespoon tahini, 1 tablespoon lemon juice, 1 minced garlic clove, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon ground cumin, and 1/4 teaspoon paprika.
- 4
Blend until smooth, stopping to scrape down the sides as needed. If the hummus is too thick, add 1-2 tablespoons of water until desired consistency is reached.
- 5
Transfer the hummus to a small serving bowl.
- 6
Arrange the cucumber slices on a plate and serve with the protein-packed hummus.
- 7
Store any leftover hummus in an airtight container in the refrigerator for up to 5 days.
Nutrition Information (per serving)
363
32g
32g
12g
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