- 1 eight-inch cucumber
- 2 green onions
- 1 can (15 ounces) garbanzo beans (also known as chickpeas), rinsed and drained
- 1 tablespoon extra-virgin olive oil
- 1/3 cup fresh lemon juice (from 2 medium lemons)
- Dash salt
- 1/4 teaspoon ground black pepper
- 1/4 medium red pepper
Trim ends off cucumber and slice (unpeeled) into 1/4-inch slices and set aside. (Should yield about 20 slices.) Remove root tip from green onions, cut top 1/4 of green stalk off, and save. In a food processor or blender, combine beans, olive oil, lemon juice, green onions, salt, and black pepper. Process until mixture has the consistency of peanut butter. On each cucumber slice, spread approximately 1 tablespoon of bean mixture. To decorate, cut upper green part of reserved green onion stalks finely into “rings.” Then cut red pepper into 1-inch-long, thin slivers. Top each cucumber with 2 pieces of red pepper, crossing each other to form an “X”. Place one “ring” or “O” of green onion at center. Makes about 20 appetizers.
Yield: 20 appetizers. Serving size: 2 cucumber rounds.
Nutrition Facts Per Serving:
Calories: 74, Carbohydrates: 12 g, Protein: 2 g, Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 83 mg, Fiber: 2 g
Exchanges per serving: 1 starch. Carbohydrate choices: 1.
Kathleen Stanley is a Diabetes Educator at Central Baptist Hospital in Lexington, Kentucky.