Cucumber Logs

Cucumber Logs Recipe from Angola with Chickpeas and Black Olives

Region / culture: Angola | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 12

Introduction

Cucumber logs are a refreshing and healthy appetizer that is perfect for summer gatherings or as a light snack. These crunchy cucumber rounds filled with creamy hummus are sure to be a hit at any party.

History

Cucumber logs are a modern twist on traditional cucumber sandwiches. The idea of hollowing out cucumber rounds and filling them with a savory filling like hummus is a creative and delicious way to enjoy this versatile vegetable.

Ingredients

2 cucumbers
1 (15 oz (425 g)) can of rinsed chickpeas
1 tbsp of extra virgin olive oil
1 tbsp of water
0.33 cup of fresh lemon juice
1 tsp of salt
0.25 cup of chopped small black olives

How to prepare

Cut off the ends of the cucumbers. Cut each cucumber into 6 rounds and flatten them. Carefully remove some flesh from the top of each cucumber round to create a cup.
In a food processor or blender, prepare the hummus by blending together the chickpeas, oil, water, lemon juice, and salt. Blend until smooth, adding more water if necessary for a creamy consistency. Stir in black olives. Spoon the mixture into the hollowed-out part of each cucumber round. Arrange them on a serving tray.

Variations

You can customize the filling for the cucumber logs by using different types of hummus, such as roasted red pepper or garlic. You can also add additional toppings like diced tomatoes, feta cheese, or fresh herbs.

Cooking Tips & Tricks

When hollowing out the cucumber rounds, be sure to leave enough flesh at the bottom to hold the hummus filling. You can use a small spoon or melon baller to carefully remove the flesh.

Serving Suggestions

Serve cucumber logs as a light appetizer before a meal or as a healthy snack. They pair well with fresh vegetables, crackers, or pita bread.

Cooking Techniques

Blending the hummus in a food processor or blender ensures a smooth and creamy consistency. Be sure to taste and adjust the seasoning as needed.

Ingredient Substitutions

If you don't have black olives, you can use chopped sun-dried tomatoes or roasted red peppers for a different flavor profile.

Make Ahead Tips

You can prepare the hummus filling in advance and store it in the refrigerator until ready to assemble the cucumber logs. This makes for a quick and easy appetizer for parties or gatherings.

Presentation Ideas

Arrange the cucumber logs on a platter and garnish with fresh herbs or a drizzle of olive oil for an elegant presentation. You can also serve them in individual cups or bowls for a more casual setting.

Pairing Recommendations

Cucumber logs pair well with a variety of beverages, such as white wine, sparkling water, or herbal tea. They also complement other appetizers like bruschetta, cheese platters, or crudites.

Storage and Reheating Instructions

Store any leftover cucumber logs in an airtight container in the refrigerator for up to 2 days. To reheat, simply let them come to room temperature before serving.

Nutrition Information

Calories per serving

Calories: 150 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Fats: 7g per serving

Proteins

Proteins: 6g per serving

Vitamins and minerals

Cucumbers are a good source of vitamin K, vitamin C, and potassium.

Alergens

This recipe contains chickpeas, which may be an allergen for some individuals.

Summary

Cucumber logs are a nutritious snack that is high in fiber, protein, and vitamins. They are a great option for those looking for a healthy and satisfying appetizer.

Summary

Cucumber logs are a simple yet flavorful appetizer that is perfect for any occasion. With their crunchy texture and creamy filling, they are sure to be a crowd-pleaser. Enjoy these healthy and delicious snacks at your next gathering!

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was handed down to me by my dear friend Martha, who had learned it from her own grandmother. Martha had always been an amazing cook, and I knew that anything she recommended would be delicious.

The recipe was for Cucumber Logs, a refreshing and light dish that was perfect for hot summer days. I had never made anything like it before, but I was eager to try. Martha had assured me that it was easy to make, and that the ingredients were simple and readily available.

I gathered the necessary ingredients – cucumbers, sour cream, dill, garlic, and lemon juice – and set to work. I began by peeling the cucumbers and slicing them into long, thin strips. Next, I mixed together the sour cream, dill, garlic, and lemon juice to create a tangy and flavorful dressing.

I carefully coated each cucumber strip in the dressing, making sure to evenly distribute the flavors. Then, I rolled up each strip into a neat little log, securing it with a toothpick to hold its shape.

As I worked, the kitchen filled with the fresh scent of dill and garlic, and I could feel my mouth watering in anticipation. I knew that this dish would be a hit with my family, and I couldn't wait to see their reactions.

When the Cucumber Logs were finally ready, I arranged them on a platter and garnished them with a sprig of fresh dill. They looked beautiful – like little green jewels glistening in the sunlight. I couldn't help but smile with pride at my creation.

As my family gathered around the table, I presented them with the Cucumber Logs. They oohed and aahed at the sight of them, and I knew that I had made the right choice in trying out this new recipe.

We each picked up a log and took a bite. The crunch of the cucumber, the creaminess of the sour cream, and the zing of the dill and garlic all combined to create a symphony of flavors in our mouths. It was a perfect balance of freshness and richness, and we all agreed that it was a new favorite.

From that day on, Cucumber Logs became a regular dish in our household. Whenever we had guests over or needed a quick and easy appetizer, I would whip up a batch of these delicious treats. Each time, they were met with rave reviews and requests for the recipe.

I felt a sense of pride every time I made Cucumber Logs, knowing that I had learned this wonderful recipe from a dear friend and passed it down to my own family. It was a reminder of the power of sharing recipes and traditions, and how food can bring people together in a special way.

As the years went by, I continued to experiment with different variations of the Cucumber Logs recipe. I added in fresh herbs, swapped out the sour cream for Greek yogurt, and even tried pickling the cucumbers for a tangy twist. Each version was delicious in its own way, but the original recipe remained a classic favorite.

Now, as I sit here reflecting on my journey with Cucumber Logs, I am filled with gratitude for the culinary adventures that have shaped my love for cooking. From my friend Martha to my own family, each person has played a part in this delicious story, and I am thankful for the memories we have created together.

So, if you ever find yourself in need of a light and refreshing dish to brighten up your day, I highly recommend giving Cucumber Logs a try. Who knows – it may just become a new favorite in your own kitchen, and a reminder of the joy that comes from sharing recipes and traditions with the ones you love. Bon appétit!