Cucumber Wraps with Avocado Hummus
When the weather warms, and we need quick, healthy foods that keep us cool yet nourished, these cucumber wraps are a welcome gift. Thinly sliced cucumber, filled with grated raw vegetables, and nicely complemented with an avocado hummus spread, they make for a beautiful hors d’oeuvres on a hot spring or summer day.
Hummus is a Middle Eastern dip made of blended chickpeas, tahini, lemon juice and olive oil. It has a deep, creamy, nutty taste, and works beautifully as a spread on raw vegetables, pita or toast, or straight from the spoon as a nourishing and protein-packed snack.
4 large cucumbers
1 small jicama
1/2 bunch asparagus, woodsy ends chopped off
a few radishes
1 tablespoon olive oil
1/2 lime, juiced
1/2 cup dried chickpeas, soaked overnight (or 1, 15oz BPA-free can, drained and rinsed)
1/4 cup flat-leaf parsley, packed
2 cloves garlic, peeled
2 tablespoons tahini
3/4 cup olive oil
1/4 cup lemon juice
1 3/4 teaspoon sea salt
freshly ground black pepper
Important tool: toothpicks (to secure the wraps)
Make the hummus
Unless using canned chickpeas, drain and rinse the chickpeas. Place the chickpeas in a medium saucepan with enough water to cover by 1-inch. Bring to a boil over high heat, reduce heat to low, and simmer until chickpeas are tender, about 35 minutes. Drain if needed.
Place the chickpeas into the bowl of a food processor. Add the parsley, avocado, garlic, tahini, olive oil, lemon juice, water, sea salt and black pepper, to taste. Process until puréed and smooth, about 1 minute.
Make the wraps
Fill a large sauté pan with about 1/4 inch filtered water and a couple pinches of sea salt. Add the asparagus, bring to a boil, and cook, covered, until fork tender but still bright green, about 3-5 minutes, depending on thickness. Transfer to a cutting board to cool. Cut asparagus in approximately 2 inch pieces.
Thinly slice the cucumbers lengthwise until the seeds become visible. Discard the core (use for juicing or composting).
Grate the jicama and radishes and add to a medium bowl. Drizzle on a little olive oil, the lime juice and a couple pinches of fleur de sel (or sea salt). Mix well.
Lay each cucumber slice on a cutting board. Spread onto its center about 1 tablespoon hummus. Add some jicama, asparagus, radish and microgreens.
Roll the wrap and secure with a toothpick. Repeat with the remaining cucumber slices.
Serve cucumber wraps immediately.