1 (14-oz.) can chickpeas, rinsed and drained
2 chipotle peppers canned in adobo sauce, stemmed, plus 1 tsp. sauce
1 large clove garlic, coarsely chopped
3 Tbsp. fresh lemon juice
3 Tbsp. tahini (mix well before measuring)
2 Tbsp. extra virgin olive oil
2 Tbsp. white rum, or to taste
1 tsp. ground cumin
1/4 tsp. kosher salt, plus extra for sprinkling
1 large English (seedless) cucumber
1 Tbsp. sesame seeds, toasted in a dry skillet until just golden
***
In a medium bowl, place the chickpeas, chipotles with reserved sauce, garlic, lemon juice, tahini, olive oil, rum, cumin, and salt. Purée with an immersion or a standing blender*—scraping down the sides of the bowl as necessary—about 2 minutes, until the mixture is smooth and fluffy.
With a vegetable peeler, peel the cucumber skin lengthwise at 1/4-inch intervals to create a striped pattern around the circumference and slice it crosswise into 1/4-inch rounds. (If the cucumber skin is tough, peel it entirely.) Arrange the rounds on a platter.
Lightly salt the rounds. Top each with a generous teaspoonful of hummus. Sprinkle with sesame seeds.
***
In a medium bowl, place the chickpeas, chipotles with reserved sauce, garlic, lemon juice, tahini, olive oil, rum, cumin, and salt. Purée with an immersion or a standing blender*—scraping down the sides of the bowl as necessary—about 2 minutes, until the mixture is smooth and fluffy.
With a vegetable peeler, peel the cucumber skin lengthwise at 1/4-inch intervals to create a striped pattern around the circumference and slice it crosswise into 1/4-inch rounds. (If the cucumber skin is tough, peel it entirely.) Arrange the rounds on a platter.
Lightly salt the rounds. Top each with a generous teaspoonful of hummus. Sprinkle with sesame seeds.
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