Gluten Free Hummus Cucumber Rice Cakes
These crispy little bites are proof that a satisfying snack or light lunch doesn't need to be complicated. Plain rice cakes form the naturally wheat-free base, topped generously with creamy hummus and cool, thinly sliced English cucumber for a combination that's fresh, light, and genuinely craveable. A drizzle of extra-virgin olive oil ties everything together, while smoked paprika, flaky sea salt, and black pepper add just enough depth to make each bite feel intentional rather than thrown together. Optional sesame seeds and fresh parsley bring a little extra texture and color if you want to dress things up. The whole thing comes together in minutes with zero cooking required, making it an ideal option when you need something quick that still feels put-together. This recipe serves two, so it's perfect for a shared afternoon snack or a simple weekday lunch alongside some fruit or a bowl of soup.
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Learn more →Ingredients
2 servings
- 4 plain rice cakes
- ½ cup hummus
- ½ medium english cucumber, thinly sliced
- 1 tbsp extra-virgin olive oil
- ¼ tsp flaky sea salt
- ¼ tsp black pepper
- ¼ tsp smoked paprika
- 1 tsp sesame seeds (optional)
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Lay the 4 rice cakes on a cutting board or flat serving plate. Spread 2 tablespoons of hummus evenly over each rice cake, covering the surface to the edges.
- 2
Arrange the cucumber slices over the hummus on each rice cake, overlapping them slightly to cover the surface.
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