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octopus on cucumber with hummus and olive

3.8

(25)

www.washingtonpost.com

Your Recipes

Total: 10 minutes

Author : Jim Webster

Ingredients

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1 cucumber, sliced on a bias about 1/4-inch thick (you’ll need 6 slices)6 tablespoons hummus, store-bought or homemade (see related recipe)1 (4-ounce) can octopus in olive oil, drained1 teaspoon ground sumac (may substitute smoked paprika)5 Kalamata olives, pitted and quartered1 tablespoon finely diced red onion or pickled red onion (see related recipe)

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Instructions

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Arrange the cucumber slices on a platter and spread 1 tablespoon of the hummus on each. Evenly divide the octopus among the slices, then dust with the sumac. Top each piece with 3 to 4 pieces of olive, garnish with 1/2 teaspoon of onion and serve.