Cucumber Hummus
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4.8 from 5 votes

Cucumber Hummus

Prep Time10 mins
Total Time10 mins
Course: Appetizer
Cuisine: Vegan
Servings: 4
Calories: 132kcal
Author: Susan Voisin


  • 1 cup diced cucumber (from about 1/2 large cucumber, peeled)
  • 1-2 cloves garlic
  • 3 tablespoons water
  • 1 teaspoon flax seeds (ground if not using VitaMix or similar high-powered blender)
  • 15 ounces cooked chickpeas (or canned, drained and rinsed)
  • 1 tablespoon tahini
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon sumac , optional for garnish


  • Put the cucumber, water, garlic, and flax seed into a blender or food processor and blend on high speed until frothy. Add the remaining ingredients (except sumac) and blend on high until smooth. Pour into a bowl and refrigerate until chilled and slightly thicker. Sprinkle with sumac and serve.


Variations: Add one or more of the following to taste:
-ground cumin
-chipotle chile powder
-Sriracha ("rooster") sauce or other hot sauce to taste
-1 to 2 tablespoons chopped green olives
-1 tablespoon chopped green onions
-1 tablespoon chopped parsley or mint
-roasted red pepper


Serving: 1serving | Calories: 132kcal | Carbohydrates: 20g | Protein: 7g | Fat: 3.8g | Sodium: 393mg | Fiber: 3.3g | Sugar: 4g