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Cucumber Hummus Cups with Za'atar

Cucumber Hummus Cups with Za'atar

Snack
Prep Time
20min
Cook Time
10min
Servings
4
Calories
250
Chef's Note

For the creamiest hummus, remove the skins from the chickpeas before blending. This takes a bit more time but results in an ultra-smooth texture. You can prepare the hummus up to two days ahead, but assemble the cucumber cups just before serving to maintain their freshness and prevent them from becoming soggy.

Tags
vegetarian
Mediterranean
high-protein
appetizer
chickpeas
healthy
Middle Eastern
no-cook
finger food
Ingredients

  • 2 cans (15 oz each), drained and rinsed chickpeas

  • 1/3 cup tahini

  • 3 cloves, minced garlic

  • 1/4 cup lemon juice

  • 3 tablespoons olive oil

  • 1 teaspoon ground cumin

  • 1 teaspoon salt

  • 2 tablespoons ice water

  • 2 large English cucumbers

  • 2 tablespoons za'atar spice blend

  • 1 cup, quartered cherry tomatoes

  • 1/4 cup, finely diced red onion

  • 1/4 cup, chopped fresh parsley

  • 2 tablespoons, toasted pine nuts

  • 4 pieces, cut into triangles whole wheat pita bread

Instructions
  • 1

    In a food processor, combine 2 cans of drained chickpeas, 1/3 cup tahini, 3 minced garlic cloves, 1/4 cup lemon juice, 2 tablespoons olive oil, 1 teaspoon cumin, and 1 teaspoon salt. Process until smooth, about 1-2 minutes.

  • 2

    With the processor running, slowly add 2 tablespoons of ice water to achieve a creamy consistency. Adjust seasoning to taste and set aside.

  • 3

    Wash and dry 2 large English cucumbers. Slice them into 1-inch thick rounds (about 24 pieces total).

  • 4

    Using a melon baller or small spoon, carefully hollow out the center of each cucumber round to create a cup, leaving the bottom intact.

  • 5

    Preheat oven to 350°F. Brush pita triangles with 1 tablespoon olive oil and arrange on a baking sheet. Bake for 8-10 minutes until crisp. Remove and let cool.

  • 6

    In a small skillet over medium heat, toast 2 tablespoons pine nuts until golden brown, about 2-3 minutes, stirring frequently to prevent burning. Set aside to cool.

  • 7

    Fill each cucumber cup with a generous dollop of hummus using a small spoon or piping bag for a cleaner presentation.

  • 8

    Sprinkle the filled cups with za'atar spice blend, distributing 2 tablespoons evenly among all cups.

  • 9

    Top each cup with a few pieces of quartered cherry tomatoes, a sprinkle of diced red onion, chopped parsley, and toasted pine nuts.

  • 10

    Arrange the cucumber cups on a serving platter alongside the toasted pita triangles and serve immediately.

Nutrition Information (per serving)
250
Calories
16g
Protein
31g
Carbs
7g
Fat
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