Thursday, July 29, 2010
My New Favorite Appetizer
These are the easiest fastest apps to make and SO GOOD! Especially if you are using good homegrown basil leaves. I've been making these a lot lately and eating them for lunch. Chickpeas are full of protein so these will fill you up and this recipe is just a basic jumping off point. I've added sriracha sauce, tyme, and plain yogurt so far.
1 can chickpeas
Cut cucumbers into ½ inch slices. Rinse and drain chickpeas then mash with a potato masher adding salt pepper and lemon juice to taste. Spread a tsp of the chickpea mixture on each slice of cucumber and sprinkle chopped basil on the top.