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Cucumber Hummus from the Easy Whole Vegan Cookbook
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 
Free of gluten, dairy, soy, sugar, corn, eggs. Vegan.
Course: Appetizer
Cuisine: Mediterranean
Keyword: vegan, easy
Servings: 2 cups
Calories: 463 kcal
Author: Melissa King
Ingredients
  • 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 fresh 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
Instructions
  1. Place the chickpeas, cucumber and dill in a food processor and blend.
  2. Add the remaining ingredients, except the water and olive oil, and blend until smooth.
  3. Add the water, 1 tablespoon at a time, until you reach desired consistency. It should be creamy.
  4. Serve immediately or refrigerate for later.
Nutrition Facts
Cucumber Hummus from the Easy Whole Vegan Cookbook
Amount Per Serving
Calories 463 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 4g25%
Sodium 27mg1%
Potassium 634mg18%
Carbohydrates 44g15%
Fiber 11g46%
Sugar 7g8%
Protein 17g34%
Vitamin A 523IU10%
Vitamin C 16mg19%
Calcium 141mg14%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.