Cucumber Hummus Bites
Ingredients
- 2 large English cucumbers
- 1 cup hummus (store-bought or homemade)
- Paprika or za'atar, for garnish
- Fresh dill or fresh parsley, for garnish
- Optional: drizzle of olive oil, flaky sea salt, squeeze of lemon juice
Instructions
- Wash and dry cucumbers. Slice into 1/2-inch thick rounds.
- Using a small spoon or melon baller, scoop a shallow well in the center of each round, being careful not to go all the way through.
- Pat the inside of each well dry with a paper towel to remove excess moisture.
- Spoon or pipe hummus generously into each cucumber well.
- Sprinkle with paprika or za'atar. Garnish with a small sprig of fresh dill or a few parsley leaves.
- Add an optional drizzle of olive oil and a pinch of flaky sea salt if desired.
- Arrange on a platter and serve immediately, or cover and refrigerate for up to 2 hours before serving.
Notes
- For best results, use English or Persian cucumbers - they hold their shape better and have fewer seeds.
- Assemble within 1–2 hours of serving to prevent the cucumbers from releasing too much moisture.
- Cucumber rounds can be prepped and stored in the fridge (covered, on a paper towel) up to 24 hours ahead.
- Try topping variations: smoked salmon + caper, feta + olive, or everything bagel seasoning + cream cheese.