Gluten Free Hummus Cucumber Bites

Total time15 min

Prep time15 min

Cook time0 min

4.6

(30)

These little bites are proof that the best party food is often the simplest. Crisp English cucumber rounds get topped with a silky homemade hummus — blended from chickpeas, tahini, fresh lemon juice, garlic, and a touch of cumin — then finished with a drizzle of olive oil and a dusting of smoked paprika. Every ingredient here is naturally free of gluten, so there's no need to hunt down specialty swaps or scrutinize labels the way you might with store-bought dips that can carry hidden additives. The food processor does all the heavy lifting, and the whole thing comes together in just a few minutes before you're arranging rounds on a platter. A scatter of fresh parsley at the end adds a pop of color that makes these look far more impressive than the effort involved. With six servings on the table, they disappear fast — so don't be surprised if you're back in the kitchen making a second batch before the night is over.

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Ingredients

6 servings

For the hummus

1 can (15 oz) chickpeas, drained and rinsed
3 tbsp tahini
3 tbsp fresh lemon juice (from about 1 lemon)
1 clove garlic, peeled
2 tbsp olive oil, plus more for drizzling
2 tbsp cold water, plus more as needed
½ tsp ground cumin
½ tsp salt

For assembly

2 large english cucumbers, sliced into ¼-inch rounds
¼ tsp smoked paprika
2 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Add the chickpeas, tahini, lemon juice, garlic, 2 tbsp olive oil, cold water, cumin, and salt to a food processor. Process for about 1 minute, scraping down the sides once, until the mixture is smooth and creamy. If the hummus is thicker than you'd like, add cold water 1 tbsp at a time and process again until it reaches a spreadable consistency.
2
Arrange the cucumber rounds in a single layer on a serving platter.

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