📝 About This Recipe
This vibrant appetizer reimagines the classic Levantine pairing of chickpeas and cool cucumbers into an elegant, bite-sized snack. Each crisp English cucumber round serves as a refreshing vessel for velvety, protein-rich hummus, elevated by a bright burst of lemon and a kick of smoky paprika. Perfect for summer garden parties or a nutritious mid-afternoon boost, these rounds offer a satisfying crunch followed by a creamy, savory finish that captures the essence of Mediterranean snacking.
🥗 Ingredients
The Base
- 2 large English Cucumbers (firm and seedless)
- 1/2 teaspoon Flaky Sea Salt (for drawing out moisture)
Handmade Garlic Hummus
- 1 can (15 oz) Chickpeas (rinsed and skins removed for extra smoothness)
- 1/3 cup Tahini (well-stirred, high-quality sesame paste)
- 3 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 2 cloves Garlic (minced into a paste)
- 2 tablespoons Extra Virgin Olive Oil (plus more for drizzling)
- 1/2 teaspoon Ground Cumin
- 2-3 tablespoons Ice Water (to achieve a fluffy texture)
Garnish & Toppings
- 1/4 teaspoon Smoked Paprika (for color and depth)
- 2 sprigs Fresh Dill (finely chopped)
- 1 tablespoon Toasted Pine Nuts (for added crunch)
- 6 pieces Kalamata Olives (finely diced)
- 1 pinch Sumac (optional, for tartness)
👨🍳 Instructions
-
1
Wash the English cucumbers thoroughly. You can leave the skin on for nutritional value and color, or create decorative stripes by peeling long strips lengthwise with a vegetable peeler.
-
2
Slice the cucumbers into uniform rounds, approximately 1/2-inch thick. Ensure they are thick enough to support the weight of the hummus.
-
3
Lay the cucumber rounds flat on a paper towel-lined tray. Sprinkle lightly with sea salt and let sit for 10 minutes to draw out excess water; this prevents the snack from becoming soggy.
-
4
Prepare the hummus by placing the tahini and lemon juice in a food processor. Process for 1 minute until the mixture becomes creamy and pale.
-
5
Add the olive oil, minced garlic, cumin, and a pinch of salt to the processor. Blend for another 30 seconds to fully incorporate the aromatics.
-
6
Add half of the rinsed chickpeas to the processor and blend for 1 minute. Scrape down the sides, add the remaining chickpeas, and process until thick and smooth.
-
7
While the processor is running, slowly drizzle in the ice water one tablespoon at a time. This is a chef's secret to making the hummus incredibly light and airy.
-
8
Taste the hummus and adjust seasoning, adding more lemon or salt if necessary. Transfer the mixture to a piping bag fitted with a large star tip for a professional look.
-
9
Pat the tops of the cucumber rounds dry with a fresh paper towel to ensure the hummus adheres properly.
-
10
Pipe a generous swirl of hummus (about 1 tablespoon) onto the center of each cucumber round.
-
11
Top each round with a tiny pinch of diced Kalamata olives and a single toasted pine nut for texture.
-
12
Dust the entire platter lightly with smoked paprika and sumac from a height to ensure even distribution.
-
13
Garnish with a small pinch of freshly chopped dill and a final, very light drizzle of high-quality olive oil before serving immediately.
💡 Chef's Tips
For the smoothest hummus, pinch the skins off the chickpeas; it takes five minutes but transforms the texture completely. If you don't have a piping bag, use a small cookie scoop or two spoons to create neat mounds. Always use English or Persian cucumbers as they have thinner skins and fewer seeds than standard garden cucumbers. Prepare the hummus up to two days in advance, but only assemble the rounds right before serving to maintain the cucumber's crunch. If the hummus feels too thick, add a teaspoon of warm water or additional olive oil until it reaches a pipeable consistency.
🍽️ Serving Suggestions
Pair with a chilled glass of crisp Sauvignon Blanc or a dry Rosé to complement the fresh cucumber notes. Serve alongside a bowl of warm, toasted pita points for guests who want extra dipping options. Arrange on a slate platter with roasted cherry tomatoes and feta cubes for a complete Mediterranean mezze spread. Accompany with a refreshing mint and lime infused sparkling water for a non-alcoholic pairing. Place on a bed of crushed ice if serving outdoors to keep the cucumbers exceptionally crisp and cool.