*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Vegetarian                       Appetizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Cucumbers
   15       oz           Garbanzo beans, canned
    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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