No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Cucumber Slices with Chickpea Puree and Thyme

The folate in the chickpeas produces dopamine, a neurotransmitter linked to pleasure. The vitamin C in the red peppers helps counteract the damage brought about by the stress hormone cortisol.

  • Prep:
  • Total Time:
  • Servings: 6
Cucumber Slices with Chickpea Puree and Thyme

Source: Body+Soul, 2008


  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon fresh thyme leaves, plus more for garnish
  • 1 small garlic clove
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 1 English cucumber, sliced
  • 1/4 cup jarred roasted red peppers, cut into small strips


  1. In a food processor, combine chickpeas, lemon juice, thyme, garlic, oil, and 1/4 cup water; process until smooth. Season with salt and pepper and process until combined.

  2. Dividing evenly, dollop chickpea puree onto cucumber slices, top with a roasted red pepper strip and thyme leaves. Serve immediately.

Reviews (0)

Related Topics