If you're looking for Carb-Conscious Christmas Recipes or Super Bowl party nibbles, these hummus and cucumber bites are amazingly easy to make, fun to serve, and I promise that your hummus-loving guests will gobble them up. And if you happen to have any guests who are trying not to completely abandon their diet on party day, they'll love you for serving a diet-legal finger food like this. The only part that might be a little tricky to find is the black sesame seeds, but you can use regular white sesame seeds as well if you can't find the black ones.
I used the European-style cucumbers that come wrapped in plastic. They have a pretty thin skin, so I peeled them in strips to leave some green color on. If you have regular grocery-store cucumbers I might peel off all the skin.
Then cut the cucumber into slices around 3/4 inch to 1 inch thick. This is how many slices I got from one of those large cucumbers. I'd guess about 8-10 slices from a regular cucumber.
Then put purchased hummus into a small Ziploc bag and cut off the corner. You're going to use this like a pastry bag and squeeze the hummus onto the cucumbers. (I started with 1/2 cup hummus; you can add more depending on how many appetizers you're making. There are plenty of good brands of hummus, but this is my favorite hummus if I'm buying it.)
I used these black sesame seeds that I buy at the Asian market. You can keep them in the freezer and they will literally last for years. If you don't want to buy them especially for this, just use white sesame seeds.
(Recipe adapted from Cucumber Rounds with Hummus and Yogurt at Fine Cooking.)
cucumbers, as many as desired (One large cucumber will make 10-14 appetizer bites)
hummus (use purchased hummus, or see links to hummus recipes after the recipe)
black or white sesame seeds
materials needed: one small Ziploc bag or other thick plastic bag with one corner cut off
Peel cucumbers, either leaving strips of green (if the cucumber has thin skin) or peeling all the skin (if the cucumber has thick waxy skin. Slice cucumber(s) into thick slices about 3/4 - 1 inch thick. If the cucumbers seem watery, use a paper towel to press down on both sides to absorb some of the water and dry the surface of the cucumber.
Put hummus into a small bag made of thick plastic. (I used about 1/2 cup hummus to make 14 appetizers; you can always add more hummus to the bag as you're making them.) Cut off one corner of the bag so you can squeeze the hummus out, taking care not to make the hole too big.
Arrange cucumber slices on a plate or serving tray, then squeeze a mound of hummus on to the top of each cucumber slice. Sprinkle slices with sesame seeds just before serving.
South Beach Suggestions:
This is a great low-glycemic appetizer that would be diet-legal for any phase of the South Beach Diet. Hummus is limited to 1/3 to 1/2 cup serving size for Phase One, but that would be quite a few of these little bites!
Hummus Recipes if You'd Like to Make Your Own:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Hummus Recipe from Simply Recipes
Best Hummus Recipe from The Hummus Blog
Cabbagetown Hummus from David Lebovitz
Paula Wolfert's Hummus from The Wednesday Chef
Traditional Hummus from The Perfect Pantry
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)