This Cucumber Hummus recipe offers a fresh, creamy, and nutrient-packed snack that’s both satisfying and versatile.
Made with chickpeas, tahini, and fresh herbs, it’s high in plant-based protein and fiber, supporting digestive health and sustained energy.
The addition of cucumbers adds a hydrating crunch while keeping the recipe low in calories and carbs.
Olive oil provides heart-healthy fats, and fresh dill and parsley deliver antioxidants and flavor without added sodium.
Perfect for everyday meals, this hummus works as a dip, spread, or appetizer, making it ideal for quick lunches, meal prep, or entertaining.
The optional cucumber hummus cups elevate presentation for gatherings, transforming a simple snack into an elegant, crowd-pleasing treat.
Quick, easy, and nutritious, this recipe balances taste, texture, and health benefits seamlessly.
Must-Have Tools for Perfect Results
Food Processor
Essential for blending chickpeas, cucumber, and tahini into a smooth, creamy hummus. Versatile for sauces, dips, and purees in any kitchen.
Measuring Cups and Spoons
Ensure precise measurement of ingredients for consistent flavor and texture. Useful for baking, cooking, and portion control.
Sharp Knife
Required for chopping garlic, herbs, and cucumbers, providing clean cuts and safety. A high-quality knife improves efficiency in all kitchen tasks.
Vegetable Peeler
Perfect for peeling cucumber stripes for decorative hummus cups. Multipurpose for prepping vegetables, fruits, and garnishes.
Melon Baller or Spoon
Ideal for hollowing cucumber cups evenly. Useful for shaping fruits, scooping melons, or creating uniform appetizers.
10-Minute Easy Cucumber Hummus
Equipment
- 1 Food Processor
- 1 set measuring cups & spoons
- 1 Sharp Knife
- 1 vegetable peeler
- 1 melon baller or spoon
Ingredients
- 15- ounce can chickpeas drained and rinsed
- 1 cup English seedless cucumber chopped
- 1 garlic clove chopped
- ¼ cup + 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp cayenne pepper
- 1 tbsp fresh dill chopped
- 1 tbsp fresh parsley chopped
Instructions
- Prepare Ingredients: Drain and rinse the canned chickpeas thoroughly to remove excess sodium and liquid. Chop the English cucumber into small pieces, and roughly chop the garlic.Measure tahini, olive oil, lemon juice, and spices to have all ingredients ready for blending.
- Blend Base Hummus: In a food processor, combine the chickpeas, chopped cucumber, garlic, tahini, lemon juice, olive oil, salt, and cayenne pepper. Process on high speed until the mixture becomes smooth and creamy, scraping down the sides periodically to ensure even blending.
- Incorporate Fresh Herbs: Add the chopped dill and parsley to the hummus. Pulse a few times to gently fold in the herbs, keeping their bright flavor intact and evenly distributing them throughout the hummus for a fresh, vibrant taste.
- Chill the Hummus: Transfer the hummus to a serving bowl, cover with plastic wrap, and refrigerate for at least one hour. This allows the flavors to meld together and develop a richer, more balanced taste before serving.
- Prepare Cucumber Cups: Use a vegetable peeler to create stripes on large cucumbers, removing part of the skin. Slice cucumbers into 1½ to 2-inch wide pieces, and carefully hollow out the centers using a melon baller or small spoon, leaving about ¼-inch thickness around the rim for stability.
- Fill Cucumber Cups: Spoon the chilled hummus into each cucumber cup, creating a slight mound over the top. Press gently to ensure the hummus stays in place and maintains its creamy texture while serving as a visually appealing bite-sized snack.
- Garnish and Serve: Optionally, top each hummus-filled cucumber cup with small pieces of cherry tomatoes or red bell peppers for color and extra flavor. Serve immediately or keep refrigerated until ready to enjoy, pairing with additional veggie sticks or pita bread for a complete snack.
Notes
- Use English seedless cucumbers for smoother texture and fewer seeds.
- Drain chickpeas well to avoid watery hummus.
- Adjust cayenne pepper to taste for mild or spicy hummus.
- Chilling the hummus for at least one hour enhances the flavors.
- Cucumber cups should have at least ¼-inch wall thickness to stay sturdy.
- Optional garnish ideas: cherry tomatoes, red bell peppers, olives, or paprika.
- For faster prep, a mandoline slicer can evenly slice cucumbers.
Chef’s Secrets For Creamy Hummus
The key to smooth, creamy hummus is using a food processor and blending the chickpeas with tahini and liquids until velvety.
Gradually add olive oil while processing to achieve a luscious texture.
Chilling the hummus allows the flavors to meld and intensify.
Fresh herbs, added at the end, retain their color and aroma, providing a bright, fresh flavor.
Using seedless cucumbers ensures the hummus stays creamy without excess liquid, and lightly peeling the cucumber for the cups adds visual appeal while keeping the snack stable.
Serving Suggestions For Elegant Appetizers
Serve this hummus as a dip with veggie sticks, pita chips, or crackers for a quick, healthy snack.
For gatherings, turn it into cucumber hummus bites—perfect for finger food at parties or brunch.
Top with cherry tomatoes, red bell peppers, or a sprinkle of paprika for vibrant color and added flavor.
Pair with a light white wine or sparkling water for a refreshing, balanced appetizer experience.
Storage Tips For Long Freshness
Store hummus in an airtight container in the refrigerator for up to 3–4 days.
Keep cucumber cups separate until ready to serve to prevent them from becoming soggy.
If making in advance, prepare the hummus and chop cucumbers ahead, then assemble bites just before serving.
Freezing hummus is possible, but fresh herbs may lose flavor and texture; thaw overnight in the refrigerator before serving.
Frequently Asked Questions Answered
1. Can I make this recipe vegan?
Yes! This recipe is naturally vegan, containing no animal products. Simply ensure your butter or spread is plant-based if used in variations.
2. Can I use regular cucumbers instead?
Yes, but seedless English cucumbers provide a smoother texture and make sturdier cups. Regular cucumbers may have more seeds and liquid.
3. How spicy is the hummus?
The recipe uses ¼ teaspoon cayenne pepper, which adds a mild heat. Adjust to taste or omit for a milder version.
4. Can I prepare this in advance?
Yes, hummus can be made up to 3 days in advance. Assemble cucumber cups just before serving to prevent them from getting watery.
5. Can I substitute other herbs?
Absolutely! Fresh cilantro, mint, or basil can replace or complement dill and parsley for a different flavor profile.
This recipe has been adapted and simplified from the original version by anothertablespoon. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
