Crispy Cucumber Cups with Smoky Chickpea Mash and Herbed Yogurt

Instructions

1. 1

   Wash the cucumbers and cut them into thick rounds about 3 cm / 1 1/4 inches thick. Using a small measuring spoon or melon baller, hollow them out without piercing the bottom to create little cups. Set aside.

2. 2

   Preheat the oven to 200 °C / 400 °F. Pat the chickpeas very dry with paper towels and toss them with 15 ml / 1 tbsp olive oil, 1 teaspoon smoked paprika, the ground cumin, 1/4 teaspoon salt, and the black pepper.

3. 3

   Spread the chickpeas on a small baking tray and roast for 10 minutes at 200 °C / 400 °F, just until warmed through, slightly drier, and more flavorful. Let them cool for 5 minutes.

4. 4

   Transfer the warm chickpeas to a bowl and mash them with a fork. Add 15 ml / 1 tbsp lemon juice, half of the lemon zest, the garlic, 15 ml / 1 tbsp olive oil, 1 tablespoon chives, 1 tablespoon parsley, and season with another 1/4 teaspoon salt. The texture should stay rustic, not completely smooth.

5. 5

   In a small skillet over medium heat, toast the sunflower seeds for 2 to 3 minutes, stirring often, until lightly golden and fragrant. Remove from the heat and set aside.

6. 6

   In another bowl, mix the Greek yogurt with 7 ml / 1/2 tbsp lemon juice, the honey, the remaining lemon zest, the remaining 1/2 teaspoon smoked paprika, the rest of the chives, the rest of the parsley, a pinch of salt, and the red pepper flakes if using.

7. 7

   Fill each cucumber cup with a generous spoonful of the chickpea mash. Top with a little herbed yogurt and finish with the toasted sunflower seeds.

8. 8

   Serve right away, or chill for 10 minutes in the refrigerator for a firmer texture and a more refreshing appetizer.