Salmon and Hummus on Cucumber Crunchy cucumber slices are perfect for pairing with healthy, juicy chunks of pink salmon for a simple and elegant appetizer. Total Time 30 minutes Servings 6 servings Ingredients Share 1 (5 oz) can Chicken of the Sea® Pink Salmon, 25% Less Sodium, drained15 oz. low sodium garbanzo beans, drained and rinsed3 Tablespoons tahini, stirred 1/4 cup olive oil, or more if needed2 Tablespoons fresh lemon juice 1/2 teaspoon garlic powder 1/4 teaspoon onion powder2-4 Tablespoons water, as needed 1 large cucumber, sliced 1/4” thick 1 lemon, cut into wedgesOptional toppingsRadish sprouts, sliced radish, smoked paprika, sesame seeds, hot sauce, grated cheese, fresh minced herbs (parsley, basil, dill, mint), chopped tomatoes or olives Instructions Add garbanzo beans, tahini, olive oil, lemon juice, garlic powder, and onion powder in small blender or food processor. Blend until smooth. Blend in water as needed to make smooth and to your desired consistency. Use a silicone spatula to scrape down sides as needed during blending to ensure everything is incorporated and smooth.Arrange cucumber slices on a platter. Spread hummus on top and add about 1 Tablespoon of salmon. Repeat with remaining cucumber slices.Add your favorite optional toppings and serve with lemon wedges. In this Recipe: Alaskan Pink Salmon, 25% Less Sodium