Cucumber Toast with Green Goddess Hummus
4 Slices Martin’s Potato Bread
½ Cup Green Goddess Hummus Recipe:
¼ Cup Tahini
¼ Cup Fresh Lemon Juice (about 1 lemon)
1 Tablespoon Lemon Zest (about 1 lemon)
2 Tablespoons Extra Virgin Olive Oil
½ Cup Fresh Parsley, roughly chopped
¼ Cup Fresh Basil, roughly chopped
2 Tablespoons Green Onion, roughly chopped
1 Large Clove Garlic, roughly chopped
½ Teaspoon Salt
1 Can (15 oz.) Chickpeas, drained and rinsed
4 Teaspoons Fresh Dill, divided
2 Teaspoons Lemon Juice
2 Teaspoons Extra Virgin Olive Oil
Salt and Pepper, to taste
Red Pepper Flakes, to taste
Make Green Goddess Hummus: Blend together tahini paste and lemon juice in the bowl of a food processor until thoroughly combined. Add lemon zest, 2 Tbsp. olive oil, parsley, basil, green onion, garlic, and ½ tsp. salt and blend again. Next, add the chickpeas in several batches; blend to combine. Check consistency; if hummus is too thick, add a bit of water and blend to combine.
– Makes about 1 cup.
Spoon ½ cup of prepared hummus into a small bowl. Roughly chop the fresh dill; add 3 teaspoons of dill to the hummus and mix to combine. Set aside remaining 1 teaspoon for garnish.
Slice the cucumber lengthwise into long, wide ribbons using a vegetable peeler. Add to a bowl along with 2 tsp. lemon juice and 2 tsp. olive oil; toss carefully to coat. Season with salt and pepper, to taste.
Toast bread slices. Spread a quarter of the hummus on each slice of bread. Top with cucumber ribbons and garnish with extra dill and red pepper flakes, if desired.