These hummus cucumber bites are tasty and easy to put together, so you won’t be in the kitchen all day.
I like English cucumbers for this because the seeds are smaller than traditional cucumbers and the skin is a little more tender.
The filling is hummus and olive tapenade with a garnish of sprouts. If you like to make your own hummus, use the recipe below or try this roasted carrot version. Otherwise, premade hummus from the store is fine but look for one that is organic and doesn’t have many preservatives. A bean free option is this zucchini hummus.
Olive tapenade is made in a food processor with calamata olives, garlic, lemon and olive oil. Add it on top of the hummus cucumber bites or it can be swirled into the hummus before filling the cucumbers.
Hummus Cucumber Bites
- food processor
- 2 English cucumber
- 1 cup hummus packaged or homemade
- 1/2 cup olive tapenade
- 1/2 cup sunflower or clover sprouts
- 1 can chickpeas, rinsed and drained
- 1/4 cup tahini
- 1 tbsp cumin powder
- 1 lemon, juiced
- 2 garlic cloves, pressed
- 2 tbsp olive oil
- 2-4 tbsp water
- 1 cup kalamata olives
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1 clove garlic, minced
- Combine ingredients in a food processor or blender and mix until smooth and creamy. Add more water to reach desired consistency.
- Combine ingredients in a food processor and pulse on and off until you reach a finely chopped consistency. You want a little texture, not a paste.
- Wash and cut the cucumber in 3/4-inch slices. Using a teaspoon, scoop out some of the seeds in each slice, forming a small area to hold the filling.
- Using a tablespoon, scoop the hummus onto each piece of cucumber.
- Top each hummus mound with a small amount of the olive tapenade and garnish with sprouts.
- Place onto a serving platter and treat your family and friends to this healthy treat.