You can make hummus stuffed cucumber bites for any occasion. They’re quick, easy, and can be filled with almost anything you can make into a dip-type substance if hummus isn’t your thing. They travel really well in bento boxes, look pretty on a plate, and they take less than 10 minutes including making the hummus from scratch.
-Tahini, 1 tbsp
-1 can or 2 cups cooked chickpeas (also known as garbanzo beans)
-1 tsp salt
-2 tbsp olive oil
-1-2 tbsp minced garlic (to taste – I like mine garlicky)
-juice of 1/2 lemon (about 2 tsp or so)
-(optional) little tomatoes, parsley, or something else to use as garnish. I went with tomatoes because our garden is overflowing.
Start with a cucumber or two. The less-seed kind is easier but any kind will work. Cut them into roughly 1 1/2 ” slices. Take a sharp spoon or a melon baller and scoop out most of the inside, leaving a rounded bottom so the dip doesn’t fall out when you pick them up. Save the bits you scooped out for a Greek salad later in the week…..they’re the perfect size. Put them aside on a paper towel or clean rag to drain a little while you make your hummus.
Now, get out a blender or food processor. Add in all the ingredients except for the tomatoes and cucumber and whomp them together until they form a smooth paste. If it’s still a little lumpy after a minute, add a tbsp of water at a time until your hummus smooth but not drippy-moist. That’s it! Easy, right? And it costs less than $2 to make this, unlike the $4-per-cup store brand. It also tastes way, waaaay better.
Now take your cucumber bites and drop a spoonful of hummus into each one, just to fill to the top of the cucumber. Add your garnish and put them on a pretty plate or serving dish. Fend off hungry children until you’re ready to serve them.
Other things you can stuff your cucumber bites with: tuna salad, chicken salad, babaghanouj, cottage cheese and strawberries, melted brie and grapes (to be eaten immediately, of course)……….there are endless variations to keep this healthy and interesting. Enjoy!
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