1 cup diced cucumber (from about 1/2 large cucumber, peeled)
1-2 cloves garlic
3 tablespoons water
1 teaspoon flax seeds (ground if not using VitaMix or similar high-powered blender)
15 ounces cooked chickpeas (or canned, drained and rinsed)
1 tablespoon tahini
2 tablespoons lemon juice
1/2 teaspoon salt (or to taste)
1/4 teaspoon sumac, optional for garnish
Put the cucumber, water, garlic, and flax seed into a blender or food processor and blend on high speed until frothy. Add the remaining ingredients (except sumac) and blend on high until smooth. Pour into a bowl and refrigerate until chilled and slightly thicker. Sprinkle with sumac and serve.
Variations: Add one or more of the following to taste:
- ground cumin
- chipotle chile powder
- Sriracha (“rooster”) sauce or other hot sauce to taste
- 1 to 2 tablespoons chopped green olives
- 1 tablespoon chopped green onions
- 1 tablespoon chopped parsley or mint
- roasted red pepper
Yield: about 2 cups
Nutrition (per serving): 132 calories, 32 calories from fat, 3.8g total fat, 0mg cholesterol, 393.2mg sodium, 83mg potassium, 20.3g carbohydrates, 3.3g fiber, 3.9g sugar, 6.9g protein, 2.3 points.
Nutrition analysis is approximate and will vary depending on exact ingredients used. Though MyPoints are calculated using a formula similar to Weight Watchers Points TM, this site has no affiliation with Weight Watchers and does not guarantee the accuracy of this information.