Cucumber and houmous maki

Cucumber and houmous maki

By
From
Thrive on Five
Serves
4
Makes
20 pieces
Photographer
Dan Jones

A very simple but healthy snack, these cucumber bites can be filled with many of our dips to make a colourful plate of refreshing nibbles. Our North African-spiced houmous with roasted red pepper adds a portion of vegetables to the traditional recipe, as well as being lighter and more colourful.

Ingredients

Quantity Ingredient
1 large cucumber

For the red pepper houmous

Quantity Ingredient
1 red pepper, (160g)
400g can of chickpeas, drained, but reserve the liquid from the can
1 large garlic clove, crushed
1 tablespoon tahini
1 tablespoon extra virgin olive oil
1/2 lemon, juiced
1 heaped teaspoon ras-el-hanout
sea salt
freshly ground black pepper

Method

  1. To make the houmous, put the red pepper under a hot grill, turning as the skin blackens and blisters. Once the skin has been charred all over, put the pepper in a bowl and cover with cling film. When cool, remove the skin and deseed.
  2. Put the flesh of the red pepper and the drained chickpeas in a food processor with the crushed garlic. Add 1 tbsp of the chickpea liquid, the tahini, olive oil, lemon juice and ras-el-hanout. Process until smooth. Season with salt and pepper.
  3. Top and tail the cucumber. Cut into four equal pieces, then cut each piece into five rounds. Scoop out a few of the seeds from each round to make room for the filling, but be careful not to make a hole through to the bottom. Add 1 heaped tsp of houmous to each slice of cucumber. There will be some left over, but pop it in an airtight container in the fridge and use another time (it will keep for three days and you will have used it all up as a dip well before then).
Tags:
Healthy
five a day
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