Cucumber Slices with Chickpea Purée and Thyme

Dollop chickpea purée onto cucumber slices, top with a roasted red pepper strip and thyme leaves and serve. The folate in the chickpeas produces dopamine, a neurotransmitter linked to pleasure. The vitamin C in the red peppers helps counteract the damage brought about by the stress hormone cortisol.

1 (15 oz) can chickpeas, drained and rinsed
2 Tbsp. lemon juice, freshly squeezed
1 tsp. fresh thyme leaves
1 small clove garlic
1 Tbsp. extra-virgin olive oil
sea salt
black pepper, freshly cracked
1 English cucumber, sliced
¼ cup roasted red peppers, cut into small strips

In a food processor, combine chickpeas, lemon juice, thyme, garlic, oil and ¼ cup water; process until smooth. Season with salt and pepper and process until combined.

Dividing evenly, dollop chickpea purée onto cucumber slices, top with a roasted red pepper strip and thyme leaves. Serve immediately.

Makes 6 servings.