Yield: About 35 Hors D’oeuvres
These little ditties will have you and your guests spinning round, round, round while the good times roll. The crunchy cucumbers cool down the assertive and spicy, lightly rummy hummus, bringing balance and satisfaction to your tummy.
1 (14-ounce) can of chickpeas, rinsed and drained thoroughly
2 canned chipotle peppers, stemmed if necessary, with a teaspoon of the adobo sauce they were canned with (add more peppers, if desired)
1 large garlic clove, coarsely chopped
3 tablespoons fresh lemon juice
3 tablespoons tahini (mixed well before measuring)
2 tablespoons extra-virgin olive oil
2 tablespoons white rum (or more to taste)
1 teaspoon ground cumin
¼ teaspoon kosher salt, plus more for sprinkling
1 large English (seedless) cucumber (usually plastic-wrapped at the supermarket)
1 tablespoon sesame seeds, toasted in a dry skillet just until golden brown
In a medium bowl, place the chickpeas, chipotles, garlic, lemon juice, tahini, olive oil, white rum, cumin, and ¼ teaspoon salt. Puree with an immersion blender, scraping down the sides of the bowl as necessary, about 2 minutes, until the mixture is smooth and fluffy. Or use a standing blender (see note below).
Use a vegetable peeler to peel the cucumber skin lengthwise at ¼-inch intervals to create a striped pattern around the circumference of the cucumber and slice it crosswise into ¼-inch rounds. If the cucumber skin is tough, peel the entire cucumber. Arrange the cucumber discs on a platter.
To assemble, just before serving, lightly salt the cucumber rounds. Top each round with a generous teaspoon of hummus. Sprinkle with sesame seeds.
Note: don’t be tempted to use a food processor to make this spread because you won’t get that perfectly smooth texture.
From The Tipsy Vegan
by John Schlimm
published by Da Capo Lifelong