Cucumber Slices with Chickpea Puree and Thyme

Author: Canadian Living

A great holiday appetizer.

  • Portion size 6 servings
  • Credits : Pat Hannah


  • 1 15 oz chick peas drained and rinsed
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon fresh thyme leaf plus more for garnish
  • 1 garlic clove
  • 1 tablespoon olive oil
  • salt and freshly ground pepper
  • 1 English cucumber sliced
  • 1/4 cup jarred roasted red pepper cut into small strips


In a food processor, combine chickpeas, lemon juice, thyme, garlic, oil, and 1/4 cup water; process until smooth. Season with salt and pepper and process until combined. Dividing evenly, dollop chickpea puree onto cucumber slices, top with a roasted red pepper strip and thyme leaves. Serve immediately.
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Cucumber Slices with Chickpea Puree and Thyme