Carousing Cucumber Rounds with Rummy Hummus

The Tipsy Vegan


1 (14-ounce) can of chickpeas, rinsed and drained thoroughly
2 canned chipotle peppers, stemmed if necessary, with a teaspoon of the adobo sauce they were canned with (add more peppers, if desired)
1large garlic clove, coarsely chopped
3tablespoons fresh lemon juice
3tablespoons tahini (mixed well before measuring)
2tablespoons extra-virgin olive oil
2tablespoons white rum (or more to taste)
1teaspoon ground cumin
1/4teaspoon kosher salt, plus more for sprinkling
1large English (seedless) cucumber (usually plastic-wrapped at the supermarket)
1tablespoon sesame seeds, toasted in a dry skillet just until golden brown


  1. In a medium bowl, place the chickpeas, chipotles, garlic, lemon juice, tahini, olive oil, white rum, cumin, and 1/4 teaspoon salt. Puree with an immersion blender, scraping down the sides of the bowl as necessary, about 2 minutes, until the mixture is smooth and fluffy. Or use a standing blender (see note below).
  2. Use a vegetable peeler to peel the cucumber skin lengthwise at 1/4-inch intervals to create a striped pattern around the circumference of the cucumber and slice it crosswise into 1/4-inch rounds. If the cucumber skin is tough, peel the entire cucumber. Arrange the cucumber discs on a platter.
  3. To assemble, just before serving, lightly salt the cucumber rounds. Top each round with a generous teaspoon of hummus. Sprinkle with sesame seeds.

Note: If you use a food processor to make this spread, you won’t get a perfectly smooth texture.

From the book The Tipsy Vegan, by John Schlimm.  Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2011.