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Cucumber Hummus

Cucumber Hummus

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Light and refreshing appetizer made to eat with crisp veggies and warm pita bread. Serve topped with olives.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 68 kcal
  • 3%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet


  1. Place the garlic, tahini paste, lemon juice, and olive oil into a blender or food processor. Blend until the garlic is finely minced, then add the garbanzo beans and chopped cucumber. Puree until smooth, then season to taste with salt and black pepper; blend to mix. Pour into a serving dish, and refrigerate 1 to 2 hours to allow the flavors to blend. Sprinkle with paprika before serving.
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Yummy! I didn't have the tahini paste so I used 1 Tbsp sesame seed oil and about 1/3 c. sunflower seeds in place of the tahini paste. I used it as a spread on our sandwiches at lunch--that was a bit messy as it oozed out the sides, but very tasty on the toasted flatbread.


This hummus is quit enjoyable. The taste of cucumber add a different twist. It is the first time I have made hummus and did stick to the recipe. The only negitive is that it is a bit thinner than the hummus I am used to. It could be that I added too much lemon juice (it was a large lemon) or the cucumber was too large. I will make this again.


I found this really good! I LOVE hummus & eat it all the time. I always use cucumbers to sip into the hummus, but never thoughts about adding them to the dip itself! The only thing I did differently was add about 1/4tsp of Beaumonde seasoning (along with the other listed spices). it is just a personal preference of mine. Very good recipe! Thank you!