3 tablespoons creamy peanut butter |
3 tablespoons fresh lemon juice |
1 tablespoon plus 2 teaspoons olive oil |
1/2 teaspoon ground cumin |
1/2 teaspoon black pepper |
3/8 teaspoon kosher salt |
1 (15 1/2-ounce) can chickpeas, rinsed and drained |
1 garlic clove, minced |
7 tablespoons water |
1 english cucumber, cut into 48 1/4-inch-thick slices |