Our friend Carly was faced with a task – use up a LOT of cucumbers. We loved her cucumber salad, her cucumber lemonade and then… she made this incredible cucumber hummus.
It’s surprising, refreshing and downright addicting! Before we knew it, we had munched through the entire batch. Good thing our garden yields loads of cucumbers. Step outside the usual dip this summer and give Carly’s Cucumber Hummus a try. It’s gluten free, SOS-free and easy to make! Oh – and make sure you have plenty of crackers and carrot sticks. If you don’t, you’ll find yourself eating this with a spoon.
Carly’s Cucumber Hummus
3 14-oz. cans of chickpeas
1 cucumber (skin on)
4 to 5 cloves of garlic, peeled
1 lemon, zested and juiced
1/3 cup of fresh basil
1 1/2 Tbs. light miso
Combine all ingredients in a food processor and blend until smooth. Serve chilled with veggies, crackers or whatever you like to eat with hummus! Also makes a tasty sandwich!