Cucumber hummus is a refreshing twist to your classic hummus. Create this cucumber hummus appetizer using some fresh garden cucumbers.
I am not going to lie about this recipe, it came about because we had a HUGE surplus of cucumbers in our garden. We originally posted this delicious hummus recipe back in 2015.
Fast forward to now and we are updating our recipe pictures. Same delicious cucumber hummus recipe but some new pictures!
During the summer months, cucumbers are plentiful and are, of course, full nutrients. The winding creeping vine that grows these glorious cucumbers overtakes my garden each year. And, well, I am okay with that!
To me it seems that cucumbers and hummus go together. So I decided to create a cucumber hummus. The ingredients in this garden hummus recipe are pretty simple!
sunseed spread (you can use your own favorite spread: SunButter, PB, Almond, Cashew)
Give it a blend and you are in business!
With an abundance of cucumbers, we have found some pretty creative and tasty solutions to our cucumber invasion! So making lemonade out of our lemons, well actually hummus from our cucumbers…but you get it! Right!?
In our house, we love to snack on hummus. Its a quick and easy snack that packs from extra protein from the chickpeas. This summer Cucumber Hummus has become a staple in our snacking line up. It’s perfect for dipping vegetables or crackers.
- 2 cups of garbanzo beans
- 1/4 cup of fresh dill
- 1 cup of cucumber planks deseeded and roughly chopped
- 1 T Creamy Sunbutter Or tahini
- 2-4 T of Extra Virgin Olive Oil
- 1 t garlic salt
Put all ingredients into a food processor. Blend for 1 minute.
Remove lid and stir items.
Blend again until completely mixed.
Put hummus into a bowl. Garnish with a drizzle of olive oil, smoked paprika and some fresh dill.
What is your favorite thing to dip into hummus?
Pretzels, crackers, fresh vegetables?
Here is our older picture! Still delicious!