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Black Bean Hummus Stuffed Cucumber Rolls [Vegan, Gluten-Free]

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This appetizer takes minutes to make so they are perfect for impromptu gatherings. These rolls are so healthy, rich in potassium, and most importantly, delicious!

Black Bean Hummus Stuffed Cucumber Rolls [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan

Calories

508

Cook Time

7

Ingredients

  • 1 can of black beans, drained and rinsed well
  • 1 clove of garlic
  • 1 lemon, juiced
  • 2 tablespoons of tahini
  • 1 tablespoon of olive oil
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon of salt
  • 2 cucumbers

Preparation

  1. Into your food processor add your clove of garlic and pulse 4-5 times.
  2. Add the black beans, juiced lemon, tahini, cumin, paprika, pepper, and salt.
  3. Turn the machine on and while running, drizzle the olive oil through the spout.
  4. Stop and scrape down the sides as necessary.
  5. Blend one more time for about 30 seconds.
  6. Taste and adjust the seasonings.
  7. You can use a vegetable peeler or a mandoline to thinly slice your cucumber ribbons. Please note:  use the guide to protect your hand from the sharp blade.
  8. Trim the ends.
  9. Once you have sliced 2 cucumbers or so, lay them out evenly and spread a thin layer of the hummus on one side.  Then begin rolling as pictured.
  10. Make sure you spread the hummus to the very end, even if it comes out a bit, to ensure they stay together and maintain the rolled shape.

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AUTHOR & RECIPE DETAILS


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Easy, flavorful gluten-free recipes that will make anyone fall in love with plant-based food. Robin Runner is the author, recipe developer, photographer and fitness enthusiast behind Knead to Cook. As a wife and active mother to two teenage daughters, Robin is well-versed in creating easy, flavorful recipes to accommodate a wide variety of palates. Whether you’re a lover of meat and potatoes, or strictly vegan and gluten-free, Robin’s non-threatening recipes and captivating photography will appeal to all tastes.


 

 

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