Cucumber hummus. It’s something many of you have probably ever had and I can’t wait to share this with you!
When Melissa from My Whole Food Life sent me her cookbook, Easy Whole Vegan, I was so excited to try this recipe. I’ve never made cucumber hummus before but THIS, THIS, THIS is so good! It’s not as thick and pasty as hummus usually is. It’s lighter and creamier and so tasty. I know you’re going to love it!
Think garlic, tahini, chickpeas, cucumbers and lots of other goodies all piled into this recipe. It’s something that you can serve as an appetizer for your crackers (I used Go Raw grain-free gluten-free crackers shown in my pictures) or veggies. You can also use this hummus as a spread in place of mayo on sandwiches! It’s loaded with flavor and fiber so it’s a win-win.
Melissa’s cookbook is full of beautiful, plant-based recipes that are amazing. She’s a wiz at dairy-free recipes and especially desserts. She has a real gift for making creative desserts that make me drool! Check out her new cookbook, Easy Whole Vegan below. I know you’ll find a lot of goodies that you can make for yourself, when you’re entertaining or for a pot luck.
- 1 1/2 cups cooked chickpeas or 1 BPA-free can drained and rinsed
- 3/4 cup peeled and chopped cucumber
- 1/4 cup fresh dill chopped
- 1/4 cup tahini
- 2 cloves garlic minced
- 1 1/2 tsp ground cumin
- 2 tbsp lemon juice or juice of 1 lemon
- Sea salt to taste
- 1-3 tablespoons water if needed for consistency
- 1 tablespoon extra-virgin olive oil optional
- Place the chickpeas, cucumber and dill in a food processor and blend.
- Add the remaining ingredients, except the water and olive oil, and blend until smooth.
- Add the water, 1 tablespoon at a time, until you reach desired consistency. It should be creamy.
- Serve immediately or refrigerate for later.