Brisk fall air might have made its way to Cincinnati this week, but there are still loads of the versatile summer staple – cucumbers – at the Farmer’s Market to remind me that the seasons haven’t turned just yet. But we’re getting close. I can almost smell fall in the air. I can’t wait for apples, pumpkins and all the sweet goodness that comes with fall.
But back to summer -
I added cucumber to the blender this week while making hummus and was very pleasantly surprised by the cool refreshing flavor it added. Just a hint of cucumber – not too overpowering at all.
Here’s a fun-filled fact I just learned about cucumbers – they are part of the same botanical family as watermelon, cantaloupe and all squashes. I guess I sort of see the resemblance with watermelon, but the other members of the family were a bit… unexpected.
Anyway, adding cucumber to hummus is an easy way to kick the nutrient-density of this dip up a few notches, cram in extra phytonutrients and maximize antioxidant and anti-inflammatory benefits, which is always a good thing. This comes in handy, especially if you’re dipping chips into the hummus, which don’t really big a lot of nutrient-punch. Ok, they don’t bring any.
This is a great dip that I will definitely make for company, or just to have at home, again and again.
1/2 large cucumber, peeled
2 cloves garlic
15 ounces cooked chickpeas
3 tablespoons tahini
juice from 1 lemon
1/2 teaspoon salt
1 – 2 tablespoons of water
Put everything into blender or food processor and blend until thoroughly combined and smooth.
Use spatula to pour hummus into bowl.
Place bowl in refrigerator for at least 2 hours to chill. Hummus will thicken slightly.
Serve with fresh vegetables, crackers, chips or add a scoop to your salad or whatever else you’re eating!