Cool, creamy, and just a little airy, cucumber hummus brings a crisp, hydrating twist to the smooth, garlicky goodness of traditional hummus. It's a snack or appetizer that is ready in minutes.
Sometimes I want hummus to feel… lighter on its feet.
That's where cucumber swoops in. It brings this cooling, crisp flavor that makes hummus taste fresher and more hydrating. It's the best of traditional hummus, but with a breezy, garden-fresh upgrade.
Hummus happens to be one of the very first recipes my kids learned to make on their own.
That early skill has paid off big time in college, where a batch of this cucumber hummus, High-Protein Low-Carb Lupini Bean Hummus, or Basil Hummus turns into a meal-prepped study snack or an easy lunch between classes, and the best part - it's budget-friendly.
If you've got a college student (or want low-effort recipes), check out my Easy Vegan College Recipes or 20 Quick and Easy Plant-Based Snacks.
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Why You'll Love This Recipe
- The cucumber adds a refreshing element that's perfect for summer snacking.
- It is lighter than traditional hummus but still satisfying, and with a less dense consistency.
- Vegan & gluten-free - It's a snack everyone can enjoy.
- Quick & easy - Made in about 5 minutes with simple ingredients.
- It's budget-friendly - much cheaper than the store-bought tubs.
Ingredient Notes
- For cucumber hummus, English cucumbers or Persian cucumbers are usually the best choice because they have thinner skin, fewer seeds, and a milder flavor-plus they're less watery than standard slicing cucumbers.
- If you only have regular cucumbers, you can still use them-just peel, remove the seeds, and pat the flesh dry before blending to avoid making your hummus runny.
- Tahini is ground up sesame. It can vary a lot in flavor from brand to brand-some are rich and nutty with a smooth texture, while others can taste slightly bitter or have a thicker, grainier consistency. Try a few and use the one with the flavor you enjoy most. I'm currently enjoying Tarazi Tahini. (This is only for easy reference to view on Amazon, since I find it way cheaper at my local Safeway.)
See the recipe card for quantities and a full list of ingredients.
Variations
- Add a jalapeño or a pinch of cayenne for a kick.
- Add half an avocado for an ultra-creamy, guacamole-hummus hybrid.
How To Make Cucumber Hummus
Hummus is so easy to make at home, and this hummus with cucumber is no exception. I rarely buy the expensive tubs and opt to make homemade hummus instead.
Step 1: Place the chickpeas, cucumber chunks, parsley, garlic, cumin, salt, and tahini into the food processor. Pour in the olive oil and lemon juice.
Step 2: Process until smooth and fluffy, scraping down the sides as needed. Taste and adjust for lemon and salt flavor. Top with Roasted Chickpea Croutons and chopped kalamata olives.
See the recipe card below for the details.
Top Tips
- Reserve a handful of chickpeas for garnish, then crisp them up in a skillet with a splash of oil and your favorite seasoning-or pop them in the air fryer until golden and crunchy.
- Use seedless cucumbers like English cucumbers to avoid excess water and bitterness.
- If using regular cucumbers, pat them dry after chopping to prevent watery hummus.
- Chill before serving to let the flavors meld and give the hummus a thicker consistency.
Serving Suggestions
- Serve alongside warm pita or toasted flatbread alongside Lentil Tabbouleh Salad.
- Pair with crisp cucumber slices, bell pepper strips, cherry tomatoes, or carrot sticks.
- Spread it thick on sourdough and top with sliced radishes or microgreens for a quick snack.
- Use it as a spread in Mediterranean-style wraps with falafel, grilled veggies, or tofu.
- Add a dollop to grain bowls for extra creaminess and flavor.
Cucumber Hummus FAQS
Yes! Store it in an airtight container in the refrigerator for up to 4 days. Just give it a stir before serving.
Your best bet to prevent watery cucumber hummus is to use English cucumbers. They are way less watery than standard cucumbers.
Freezing isn't ideal since cucumber contains a lot of water and can make the texture taste off once thawed.
Don't leave me hanging - tell me how it went with this cucumber hummus in the comments below! Was it love at first bite, surprisingly edible, or a full-blown disaster? I want the good, the burnt, and the dramatic. Oh, and let me know how my directions worked so I can keep improving my recipes.
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Cucumber Hummus
Equipment
Ingredients
- 2 15-ounce can chickpeas drained and rinsed
- ½ english cucumber unpeeled and roughly chopped; ~ 140 grams
- ¼ cup tahini
- 2-3 tablespoons lemon juice adjust to taste
- 1 tablespoons olive oil
- ¼ cup parsley packed; big stems removed
- 3 garlic cloves
- 1 ½ teaspoons salt adjust to taste
- 2 teaspoons ground cumin
To Serve or Garnish
- paprika or cayenne pepper or Trader Joe's Chili Lime Seasoning Blend
- olive oil for drizziling
- chickpeas Reserve a few from one of the cans. See notes.
- kalamata olives chopped
Instructions
- Prep the cucumber: Dice the cucumber into large chunks. No need to peel the cucumber.
- Blend the base: In a food processor, combine all the ingredients and blend until smooth, but don't overblend or it can become watery. (I like to reserve a few chickpeas to roast or pan fry to use as a garnish. See notes)
- Taste & adjust: Adjust seasoning with more salt, lemon juice, or herbs to taste.
- Serve: Transfer to a bowl, drizzle with a bit of extra olive oil, sprinkle with chopped parsley, and some paprika, cayenne pepper, or Trader Joe's Chili Lime Seasoning. Top with roasted chickpeas and kalamata olives. Serve immediately or chill for 30 minutes to let flavors meld.
Regi Pearce says
This cucumber hummus version is light, refreshing, and dangerously easy to eat all of it straight from the bowl.