*  Exported from  MasterCook  *

              CUCUMBER LOGS FILLED WITH BLACK AND GOLD HUMM

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Vegetarian                       Appetizers
                Holiday

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Cucumbers
  15       oz           Garbanzo beans, canned
                        -drained
   1       tb           Extra-virgin olive oil
   1       tb           Water
     1/3   c            Lemon juice, fresh
   1       t            Salt
     1/4   c            Black olives -- diced

   Cut off the ends of cucumbers. Cut each cucumber
  widthwise into 6 pieces and turn pieces so they are
  flat. With a melon baller or grapefruit spoon, gently
  scoop out some flesh from the top of each cucumber.
  
   IN a food preocessor or blender, make hummus by
  combining garbanzos, oil, water, lemon juice and salt.
   Puree, ading more water if needed for creaminess.
  Stir in blackolives and spoon mixture into the
  hollowed out part of each cucumber. Place on a serving
  tray. Makes 12 appetizers.
  
   Helpful hints:
  
   Use California black olives for a mild taste, or
  Greek black olvies for a more pungent flavor.
  
   Hummus can be made up to a week in advance. Filled
  rounds can be prepared up to two days in advance but
  are best assembled immediately before serving.
  
   Keep cucumbers covered with plastic wrap to prevent
  drying out.
  
   Per appetizer: 58 cal; 2 g prot; 2 g fat; 8 g carb; 0
  chol; 193 mg sod; 1 g fiber; vegan
  
   Source: Vegetarian Times, Dec 92/MM by DEEANNE
 


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