Hummus Cucumber Bites
Crisp cucumber rounds topped with creamy homemade hummus—fresh, light, and completely plant-based
- 2English cucumbers(sliced into 1/2-inch rounds)
- 15 ozchickpeas(1 can, drained and rinsed, reserve liquid)
- 0.25 cuptahini(well stirred)
- 3 tbspfresh lemon juice
- 2 clovesgarlic(minced)
- 0.25 cupextra virgin olive oil(plus more for drizzle)
- 0.5 tspcumin
- 0.5 tspsalt(to taste)
- 2-4 tbspaquafaba(reserved chickpea liquid)
- 1 tbspfresh parsley or dill(for garnish)
- 1 pinchpaprika or za'atar(for garnish)
Hummus keeps refrigerated up to 5 days. Slice cucumbers and assemble up to 2 hours before serving. Keep refrigerated.
- 1FOR CLASSIC HUMMUS: Add chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt to food processor
- 2Process until smooth, scraping down sides as needed
- 3Add aquafaba 1 tablespoon at a time until desired creamy consistency
- 4Taste and adjust salt and lemon as needed
- 5FOR ROASTED RED PEPPER: Add drained roasted peppers to processor with other ingredients, adds sweet smokiness
- 6FOR ROASTED GARLIC: Cut top off garlic head, drizzle with oil, wrap in foil, roast at 400°F for 40 minutes until soft and golden. Squeeze out cloves and use instead of raw garlic for mellow, sweet garlic flavor
- 7TO ASSEMBLE: Slice cucumbers into 1/2-inch rounds
- 8Pat cucumber rounds dry with paper towel
- 9Pipe or spoon hummus onto each round
- 10Drizzle with olive oil, sprinkle with paprika or za'atar
- 11Garnish with fresh herbs
- 12Serve chilled
For ultra-smooth hummus, peel chickpea skins or use a high-powered blender. Room temperature tahini blends better. The aquafaba (chickpea liquid) makes it extra creamy without added oil. Variations: • Roasted Red Pepper: Add 1/2 cup jarred roasted red peppers, drained and patted dry • Roasted Garlic: Replace raw garlic with 6-8 cloves roasted garlic (roast whole head at 400°F for 40 min) • Everything Bagel: Top with everything bagel seasoning
Hummus has been a staple of Middle Eastern cuisine for centuries, with recipes documented as early as 13th-century Egypt. The combination of chickpeas, tahini, lemon, and garlic creates a protein-rich dip that has become beloved worldwide. Serving on cucumber rounds makes it a fresh, low-carb, gluten-free appetizer perfect for any gathering.