Eggless Basil-Avocado Cucumber Bites
These little bites are the kind of appetizer that disappears from the platter before you even get a chance to announce what they are. Cool, crisp cucumber rounds get topped with a silky basil-avocado spread that's blended with garlic, lemon juice, olive oil, turmeric, and ginger — it's herbaceous, bright, and just a little unexpected in the best way. The whole thing comes together in a food processor in under a minute, which means you're spending more time arranging a beautiful platter than actually cooking. For anyone navigating egg-free entertaining, store-bought dips and spreads can be a minefield of hidden ingredients, but every single component here is straightforward and plant-based. The turmeric and ginger give the spread a subtle warmth that keeps it from tasting like plain guacamole, and a finishing pinch of flaky sea salt pulls everything together. Serve these immediately for maximum crunch, or prep the spread ahead and slice the cucumbers right before guests arrive.
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Learn more →Ingredients
4 servings
For the bites
- 2 large english cucumbers
For the basil-avocado spread
- 2 ripe avocados, halved and pitted
- 1 cup fresh basil leaves, packed
- 2 cloves garlic, minced
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
For serving
- fresh basil leaves, for serving (optional)
- extra-virgin olive oil, for drizzling (optional)
- flaky sea salt, for finishing (optional)
Instructions
- 1
Slice the cucumbers into rounds about 1/2 inch thick, discarding the ends. Arrange the rounds in a single layer on a serving platter.
- 2
Scoop the avocado flesh into a food processor. Add the basil, garlic, olive oil, lemon juice, salt, turmeric, and ginger. Process until smooth and creamy, scraping down the sides once, about 30–45 seconds.
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