Vegan Cucumber Slices with Hummus

Total time15 min

Prep time15 min

Cook time0 min

4.8

(3)

Cool, crisp cucumber rounds topped with creamy homemade hummus make for a snack or appetizer that feels effortless yet genuinely impressive. The hummus comes together in a food processor using chickpeas, tahini, fresh lemon juice, garlic, and a touch of cumin — wholesome pantry staples that blend into something silky and rich without a drop of dairy or animal product in sight. A drizzle of olive oil and a dusting of smoked paprika on top add a little color and depth that make each bite look as good as it tastes. Store-bought hummus can sometimes hide unexpected additives, so blending your own gives you full control over every ingredient. This recipe serves four and comes together in just a few minutes of active prep, making it ideal for a last-minute gathering or a light afternoon snack. The cucumber rounds act as the perfect cool, crunchy base — no crackers or bread needed, which keeps things fresh and light. Whether you're cooking for a crowd or just yourself, this is the kind of simple, plant-based bite you'll come back to again and again.

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Ingredients

4 servings

For the hummus

1 can (15 oz) chickpeas, drained and rinsed
3 tbsp tahini
2 tbsp fresh lemon juice (from about 1 lemon)
1 clove garlic, minced
2 tbsp olive oil, plus more for drizzling
½ tsp ground cumin
¼ tsp salt
2–3 tbsp cold water

For serving

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

Instructions

1
Add the chickpeas, tahini, lemon juice, garlic, 2 tbsp olive oil, cumin, and salt to a food processor. Process for about 1 minute, until the mixture is roughly combined.
2
With the processor running, add cold water 1 tbsp at a time until the hummus is smooth and creamy, about 2 more minutes of processing. Taste and adjust salt or lemon juice as needed.

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