Hummus-Filled Cucumber Cups

• 1 clove garlic, minced
• 16-oz. can garbanzo beans, reserve liquid, rinse and drain
• 3 Tbs. extra virgin olive oil
• 3 Tbs. fresh lemon juice
• 1 tsp. dark sesame oil
• 1/4 tsp. salt
• 1/4 cup chopped pitted kalamata olives
• 3 Tbs. chopped fresh mint
• 1 large or 2 medium seedless cucumbers, unpeeled
• Mint sprigs for garnish

1. In food processor, combine garlic and garbanzo beans; process until beans are coarsely chopped.
2. With motor running, add olive oil and lemon juice through feed tube; process until almost smooth.
3. Scrape down sides of bowl if necessary.
4. Add sesame oil and salt; process until well blended.
5. Stir in olives and mint.
6. Cover; chill at least 30 minutes or up to 8 hours.
7. Attractively score cucumber lengthwise with tines of fork.
8. Cut crosswise into 1/2-inch slices.
9. Using a metal measuring teaspoon or melon baller, scoop out a small indentation in each cucumber slice and spoon heaping teaspoon hummus into each cucumber cup.
10. Arrange on serving platter.
11. Serve immediately or cover and chill up to 1 hour before serving.
12. Garnish platter with mint sprigs if desired.

clove garlic, garbanzo beans, extra virgin olive oil, lemon juice, dark sesame oil, salt, olives, fresh mint, cucumbers

Taken from www.vegetariantimes.com/recipe/hummus-filled-cucumber-cups/ (may not work)