To easily measure 7 tablespoons water without losing count, pour 1/2 cup into a measuring cup and remove 1 tablespoon.
3 tablespoons creamy peanut butter
3 tablespoons fresh lemon juice
1 tablespoon plus 2 teaspoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
3/8 teaspoon kosher salt
1 (15 1/2-ounce) can chickpeas, rinsed and drained
1 garlic clove, minced
7 tablespoons water
1 English cucumber, cut into 48 1/4-inch-thick slices
How to Make It
Place peanut butter in a small microwave-safe bowl; microwave at HIGH 20 seconds. Combine peanut butter and next 7 ingredients (through garlic) in a food processor. With food processor running, slowly drizzle in water; process until smooth. Serve with cucumber.