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Cucumber Hummus Bites

Cucumber Hummus Bites

Snack
Prep Time
20min
Cook Time
25min
Servings
4
Calories
385
Chef's Note

For the best flavor, make the hummus a day ahead to allow the flavors to fully develop. You can also experiment with different toppings based on what's in season - try diced bell peppers in summer or pomegranate seeds in winter for a festive touch. The homemade hummus yields extra that can be stored in the refrigerator for up to 5 days for quick snacks.

Tags
gluten-free
vegetarian
chickpeas
Mediterranean
appetizer
snack
healthy
no-bake
plant-protein
Ingredients

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

  • 1/2 cup tahini

  • 4 cloves garlic

  • 1/4 cup lemon juice

  • 1/3 cup olive oil

  • 2 teaspoons ground cumin

  • 1 teaspoon paprika

  • 1 teaspoon salt

  • 4 medium English cucumbers

  • 1 cup, quartered cherry tomatoes

  • 1/2 cup, crumbled feta cheese

  • 1/4 cup, pitted and chopped kalamata olives

  • 1/4 cup, chopped fresh parsley

  • 1/4 cup, toasted pine nuts

  • 1/4 cup, finely diced red onion

Instructions
  • 1

    Drain and rinse 3 cans of chickpeas. For a smoother hummus, remove the skins by gently rubbing the chickpeas between paper towels.

  • 2

    In a food processor, combine the chickpeas, 1/2 cup tahini, 4 cloves of garlic, 1/4 cup lemon juice, 1/4 cup olive oil (reserve the rest for drizzling), 2 teaspoons cumin, 1 teaspoon paprika, and 1 teaspoon salt.

  • 3

    Process for 3-4 minutes until very smooth, stopping occasionally to scrape down the sides. If the hummus is too thick, add 1-2 tablespoons of cold water until desired consistency is reached.

  • 4

    Taste and adjust seasonings if needed. Transfer the hummus to a bowl, cover, and refrigerate for at least 15 minutes to allow flavors to meld.

  • 5

    While the hummus chills, wash and slice 4 cucumbers into 1/2-inch thick rounds. Pat dry with paper towels to remove excess moisture.

  • 6

    Toast 1/4 cup pine nuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden brown. Set aside to cool.

  • 7

    Prepare the toppings: quarter 1 cup cherry tomatoes, crumble 1/2 cup feta cheese, chop 1/4 cup kalamata olives, dice 1/4 cup red onion, and chop 1/4 cup fresh parsley.

  • 8

    Arrange cucumber slices on a serving platter. Top each slice with about 1 tablespoon of hummus, creating a small mound.

  • 9

    Garnish the cucumber hummus bites with the prepared toppings, distributing them evenly among all pieces.

  • 10

    Drizzle the remaining olive oil over the assembled bites and serve immediately.

Nutrition Information (per serving)
385
Calories
24g
Protein
43g
Carbs
13g
Fat
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