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10-Minute Easy Cucumber Hummus

Jessica T. Brown
Fresh and creamy cucumber hummus, blended with chickpeas, tahini, and herbs, served traditionally or as elegant cucumber cups for a protein-rich, fiber-packed, low-carb snack that’s quick, healthy, and visually appealing.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Appetiser, Snack
Cuisine Healthy, Mediterranean
Servings 2 cups

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.