Cucumber Hummus Bites with Za'atar
15min
0min
1
220
Chef's Note
For the best texture, make sure to thoroughly drain and pat dry the cucumber slices to prevent the hummus from becoming watery. You can prepare the hummus up to 3 days in advance and assemble just before eating. Try substituting different spice blends like sumac or dukkah for variety.
Tags
Ingredients
1/2 medium English cucumber
1/2 cup canned chickpeas
1 tablespoon tahini
1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic
1 teaspoon za'atar spice blend
1/4 teaspoon salt
3 small cherry tomatoes
1 tablespoon fresh parsley
1 teaspoon pine nuts
Instructions
- 1
Drain and rinse 1/2 cup of chickpeas. Reserve 2-3 chickpeas for garnish and place the rest in a food processor.
- 2
Add 1 tablespoon of tahini, 1 tablespoon of lemon juice, 1 tablespoon of olive oil, 1 minced garlic clove, and 1/4 teaspoon of salt to the food processor.
- 3
Process the mixture until smooth, scraping down the sides as needed. If the hummus is too thick, add 1-2 teaspoons of water until desired consistency is reached.
- 4
Wash and slice 1/2 English cucumber into 1/4-inch thick rounds. Pat dry with paper towels to remove excess moisture.
- 5
Dice 3 small cherry tomatoes into small pieces for garnish.
- 6
Finely chop 1 tablespoon of fresh parsley.
- 7
Toast 1 teaspoon of pine nuts in a dry pan over medium heat for 2-3 minutes until lightly golden, watching carefully to prevent burning.
- 8
Arrange cucumber slices on a serving plate and top each with a small dollop (about 1 teaspoon) of the freshly made hummus.
- 9
Sprinkle the hummus bites with za'atar spice blend, toasted pine nuts, diced tomatoes, and chopped parsley.
- 10
Refrigerate for 10 minutes before serving to allow flavors to meld together.
Nutrition Information (per serving)
220
7g
18g
15g
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