2 large cucumbers
1 can (15 ounces) chickpeas (garbanzos)
1 tablespoon virgin olive oil
1 tablespoon water
1/3 cup fresh lime juice
1 teaspoon sea salt
Peel cucumbers and cut off ends. Cut cucumber crosswise into thick slices and lay flat on tray. Use small scoop or melon baller to take out some of the flesh from the top of each cucumber round. In food processor add remaining ingredients and puree, adding extra water if needed. Spoon mixture into hollowed-out cucumber rounds.
Robert Duncan, Dittmer
