Middle Eastern Hummus and Cucumbers
This little appetizer idea is great for brunch or any party. It's light and creamy and refreshing.
You can also use butter instead of the olive oil to kick up the umami flavor. You could also garnish this dish with a bit of parsley or basil.
This dish is great with a chilled white wine. You could go oaky. For example, an oaked Chardonnay would be nice. But, we think an aged white wine would be even better. The nuttiness of the tahini would pair nicely with the nuttiness in these older wines. If you can find and unfiltered one, that's even better.
1 whole Lemon
(4 oz) Tahini
2 Cloves garlic
(2 tbsp) Olive Oil
1/2 tsp ground cumin
(3 tbsp) water
1 tsp paprika
2 oz Cherry Tomatoes
Salt to taste
- In a food processor, combine tahini and lemon juice and process for 90 secs.
- Add the olive oil, cumin, half a tsp of salt and minced garlic. Process for another 60 secs, scraping the...
See the full directions on my site