Cucumber sushi with white bean 'tuna'
Healthy cucumber sushi party snacks topped with a tasty cannellini bean dip, from There's a carrot in my piñata, by Jennifer Leckey and Judy Moosmueller.
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Servings: 24
Calories: 50kcal
Ingredients
- 3 medium Lebanese cucumbers
- 1 ½ cups cannellini beans, or baby lima 'butter' beans
- ½ cup vegan mayonnaise, or mayo of your choice (up to ½ a cup)
- 1-2 tablespoon apple cider vinegar
- Juice of 1 lemon
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- 1 cup celery, finely chopped
- ¼ cup parsley, finely chopped
- Salt and pepper to season
Instructions
For the cucumber sushi:
- Slice cucumbers into 1-1.5 centimetre slices. Remove the centre with a round cookie cutter. Fill with dip. (See notes).
For the dip:
- Combine beans, half the mayo, apple cider vinegar, lemon, and spices in a high-speed food processor and process until smooth. Text texture, add more mayo if not smooth enough. Different brands give a different result. Dip will also harden once refrigerated. (See notes).
- Add celery and parsley and combine by hand. Season to taste.
Notes
- Recipe from There's a carrot in my piñata, by Judy Moosmueller and Jennifer Leckey. Republished with permission of the authors.
- Makes approximately 24 cucumber sushi rounds (dip recipe makes 1 ½ cups). Nutrition information is estimated per sushi round.
- Lebanese cucumbers can be substituted for 1-2 telegraph cucumbers.
- When made for this review, the dip did not harden once refrigerated. An alternative to cutting out the centres of the cucumber rounds would be to cut the rounds thicker, and scoop out a hollow to hold the dip instead.
Nutrition information
Calories: 50kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Sodium: 31mg | Potassium: 122mg | Vitamin A: 130IU | Vitamin C: 2.6mg | Calcium: 17mg | Iron: 0.5mg
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