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 4 cloves garlic
 ¼ cup tahini paste, or to taste
 1 lemon, juiced
 1 tsp extra-virgin olive oil
 1 (15 ounce) can garbanzo beans, drained
 1 Witten’s cucumber, coarsely chopped
 salt and black pepper to taste
 1 pinch paprika
1

Place the garlic, tahini paste, lemon juice, and olive oil into a blender or food processor. Blend until the garlic is finely minced.

2

Add the garbanzo beans and chopped cucumber. Puree until smooth, then season to taste with salt and black pepper; blend to mix.

3

Pour into a serving dish, and refrigerate 1 to 2 hours to allow the flavors to blend. Sprinkle with paprika before serving.

Ingredients

 4 cloves garlic
 ¼ cup tahini paste, or to taste
 1 lemon, juiced
 1 tsp extra-virgin olive oil
 1 (15 ounce) can garbanzo beans, drained
 1 Witten’s cucumber, coarsely chopped
 salt and black pepper to taste
 1 pinch paprika

Directions

1

Place the garlic, tahini paste, lemon juice, and olive oil into a blender or food processor. Blend until the garlic is finely minced.

2

Add the garbanzo beans and chopped cucumber. Puree until smooth, then season to taste with salt and black pepper; blend to mix.

3

Pour into a serving dish, and refrigerate 1 to 2 hours to allow the flavors to blend. Sprinkle with paprika before serving.

Cucumber Hummus