By Chef Kim Baretta
This hors d’oeuvre is really refreshing. It has become a staple at parties with vegan guests. All 3 elements can be prepared the day before.
Makes 20 pieces
1 English cucumber
2 cups chickpeas, drained and rinsed
1/2 teaspoon kosher salt
2 garlic cloves, minced
1/3 cup tahini (sesame paste)
6 Tablespoons freshly squeezed lemon juice (3 lemons)
A few dashes Tabasco
Cumin to taste, about 1 Tablespoon
Salt and pepper to taste
1 clove garlic
1 Tablespoon olive oil
½ red onion, diced small
½ eggplant, diced small
½ red pepper, diced small
zucchini, unpeeled, diced small
1 Tablespoon balsamic vinegar
2 Tablespoons fresh basil, chopped
Cut cucumber into about 20 ¾ inch thick slices.
Cut each slice with a round pastry cutter to remove skin and make uniform in size.
Using a melon baller, scoop out the soft center to make a cup, leaving a ¼ inch layer as the base.
Puree all hummus ingredients in food processor.
Season with salt and pepper
Place in piping bag with a star nozzle.
Saute ratatouille vegetables in olive oil in sauté pan until soft.
Stir in balsamic vinegar and basil.
Season with salt and pepper.
Pipe hummus into cucumber rounds.
Sprinkle with ratatouille.