Cucumber hummus is a refreshing twist to your classic hummus recipe. Create this cucumber hummus appetizer using some fresh garden cucumber and dill.
I am not going to lie about this recipe, it came about because we had a HUGE surplus of cucumbers in our garden. I love hummus, but I had never thought to try it with cucumber until then. We originally posted this delicious hummus recipe back in 2015.
Fast forward to now and we are updating our cucumber hummus recipe pictures. It’s the same delicious cucumber hummus recipe but with some new pictures!
During the summer months, cucumbers are plentiful and are, of course, delicious and full of nutrients. The winding, creeping vine that grows these glorious cucumbers overtakes my garden each year.
And, well, I am totally okay with that! Now that I know that I can include cucumbers in my hummus recipe I’ll take all the cucumbers that come my way. It’s interesting that some of my best recipes come from a need to use up vegetables in a creative way. This recipe was definitely that type of project, and it came out beautifully.
To me it seemed that cucumbers and hummus would go really well together. So I decided to create a cucumber hummus. And it’s really good!
The ingredients in this garden hummus recipe are pretty simple! This hummus recipe is also gluten free, vegan, dairy free and nut free.
Simple ingredients for Cucumber Hummus…
chickpeas (garbanzo beans)
sunseed spread (you can use your own favorite spread: SunButter, PB, Almond, Cashew)
Give it a blend and you are in business!
No fancy instructions are needed here. Just add all of the ingredients into your food processor, and puree until smooth. You’ll have hummus ready in minutes.
With an abundance of cucumbers, we have found some pretty creative and tasty solutions to our cucumber invasion! So we are making lemonade out of our lemons, or 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 some extra protein from the chickpeas. Hummus also travels fairly well in a cooler for car trips or sporting events. This summer, Cucumber Hummus has become a staple in our snacking line up. It’s perfect for dipping vegetables or crackers. Sometimes I even dip cucumbers slices in it!
You can dress up this cucumber hummus recipe if you’d like to. The cucumber has such a mild flavor that it will go with almost anything. Try adding a squeeze of lemon juice, some roasted red peppers, or some extra garlic. Extra fresh herbs are always welcome too. Get creative with your hummus.
Can I use another type of bean for hummus?
Yes, of course you can! Personally, I’ve never met a bean that I don’t like, and any type of bean can be turned into hummus. If you’re not a fan of garbanzo beans, try edamame or white beans with this recipe instead.
- 2 cups of garbanzo beans drained and rinsed
- 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.