I still remember the first time I served Cucumber and Hummus Bites at a summer potluck — they vanished in minutes. Crisp cucumber rounds topped with creamy, savory hummus feel light but satisfying. People make this recipe for quick appetizers, healthy snacks, or crowd-pleasing finger food at parties and brunches. It’s one of those no-fuss bites that look chic but take just minutes to assemble. If you like simple party snacks, you might also enjoy these cottage cheese and Jell-O recipes for a contrasting texture and flavor.
Why you’ll love this dish
These bites pack bright flavors and healthy ingredients into a single fork-free mouthful. They’re:
- Fast: Ready in under 10 minutes.
- Fresh: Cooling cucumbers plus herby hummus feel especially good in warm weather.
- Diet-friendly: Naturally gluten-free and easily vegan (use dairy-free hummus if needed).
- Versatile: Dress them up for a party or keep them simple for an afternoon snack.
Because they don’t require cooking, they’re perfect for last-minute entertaining or when you want something healthy without turning on the oven.
Step-by-step overview
This recipe is a simple assembly: slice, scoop, garnish, serve. First you slice the cucumbers into thick, bite-sized rounds so they hold the hummus without bending. Next you dollop or pipe hummus onto each round for neat presentation. Finish with a sprinkle of fresh herbs and a little seasoning for contrast. No special tools required — a sharp knife and small spoon (or piping bag) are enough.
What you’ll need
- Cucumbers — English or Persian cucumbers work best because they have fewer seeds and a thin skin; slice into 1/2-inch (about 1.2 cm) rounds.
- Hummus — store-bought or homemade; choose plain, roasted red pepper, or garlic for variation.
- Fresh herbs — dill, parsley, or cilantro; finely chopped for a delicate finish.
- Optional garnishes — smoked paprika, za’atar, lemon zest, toasted sesame seeds, or a drizzle of extra-virgin olive oil.
If you want a dairy swap or creamier topping, try a thick cottage cheese or labneh; for ideas about cottage cheese brands that perform well in apps, check this roundup of the best cottage cheese brands.
Step-by-step instructions
- Wash cucumbers and pat dry. Slice into thick rounds about 1/2 inch (1.2 cm) thick.
- Place rounds on a single layer on a platter or cutting board so they don’t slide.
- Use a teaspoon to place a dollop of hummus on each cucumber round. For cleaner presentation, pipe the hummus with a small piping bag or a zip-top bag with the corner snipped.
- Sprinkle chopped herbs over each hummus-topped cucumber. Add a pinch of smoked paprika or a quick grating of lemon zest if desired.
- Serve immediately so the cucumbers stay crisp; these are best enjoyed fresh.
Best ways to enjoy it
Serve these bites as a light appetizer on a charcuterie board alongside olives, pita chips, and sliced tomatoes. They’re also great as:
- A refreshing snack with iced tea for an afternoon pick-me-up.
- Part of a mezze spread with baba ganoush, tabbouleh, and warm pita.
- A low-carb canapé alternative at holiday gatherings — stack two rounds with thin smoked salmon between for an elevated twist.
For plating, arrange them in concentric circles on a white plate and finish with a drizzle of olive oil and microgreens for a restaurant feel.
Storage and reheating tips
Because cucumbers release water, it’s best to assemble just before serving. If you must prepare ahead:
- Store hummus and cucumber slices separately in airtight containers in the refrigerator for up to 2 days.
- When ready to serve, drain any excess moisture from cucumber slices on a paper towel, then top with hummus and herbs.
- Assembled bites will become soggy after about 30–60 minutes; do not freeze assembled bites.
Follow safe food-handling practices: keep refrigerated below 40°F (4°C) and discard any assembled bites left at room temperature for more than 2 hours.
Helpful cooking tips
- Choose thick rounds: about 1/2 inch keeps the cucumber sturdy under the hummus.
- Dry them well: pat each slice with a paper towel to minimize moisture seeping into the hummus.
- Pipe for speed and presentation: a piping bag makes uniform dollops and speeds assembly for larger batches.
- Make hummus ahead: homemade hummus keeps in the fridge for up to 5 days and can be flavored (roasted red pepper, lemon-garlic) to vary the bites.
- Swap toppings: a quick sprinkle of za’atar or a single toasted pine nut elevates the flavor.
Creative twists
- Mediterranean: top hummus with a chopped olive and sun-dried tomato tapenade.
- Spicy: mix a little sriracha or harissa into the hummus before dolloping.
- Protein boost: add a small spoonful of cooked quinoa or crumbled feta on top.
- Vegan “cream cheese” option: use almond or cashew-based spreads in place of hummus for a different texture.
- Party stack: layer thin cucumber, hummus, and smoked salmon with dill for an upscale canapé.
Helpful answers
Q: How long does it take to make these?
A: Active assembly is about 5–10 minutes once cucumbers are sliced. If making hummus from scratch, add 10–15 minutes for blending.
Q: Can I prepare them ahead for a party?
A: Prepare cucumbers and hummus separately up to 24–48 hours ahead. Assemble just before serving to keep rounds crisp.
Q: Are these gluten-free and vegan?
A: Yes. Use a vegan hummus (most are) and avoid garnishes with dairy to keep them vegan. They’re naturally gluten-free.
Q: Will the cucumber make the hummus watery?
A: Cucumbers contain a lot of water. Pat slices dry and consider lightly salting and draining thicker cucumbers if they weep. Assembled bites should be consumed within an hour for best texture.
Q: What if I don’t like raw cucumbers?
A: Try quick-pickling the rounds for 10–30 minutes in a simple vinegar-sugar-salt brine, or substitute thin slices of zucchini briefly grilled for a smoky flavor.
Conclusion
If you want a simple, fresh appetizer that’s quick to assemble and crowd-pleasing, these Cucumber and Hummus Bites fit the bill — and you can find a similar riff on this concept at Cucumber Hummus Bites – Noshing With the Nolands.
Print
Cucumber and Hummus Bites
- Total Time: 5 minutes
- Yield: 4 servings
- Diet: Vegan, Gluten-Free
Description
Crisp cucumber rounds topped with creamy hummus and fresh herbs make for a quick, healthy, and delicious appetizer.
Ingredients
- 2 English or Persian cucumbers, sliced into 1/2-inch rounds
- 1 cup hummus (store-bought or homemade)
- 1/4 cup fresh herbs (dill, parsley, or cilantro), finely chopped
- Optional garnishes: smoked paprika, za’atar, lemon zest, toasted sesame seeds, or extra-virgin olive oil
Instructions
- Wash cucumbers and pat dry. Slice into thick rounds about 1/2 inch thick.
- Place rounds in a single layer on a platter or cutting board.
- Use a teaspoon to dollop hummus on each cucumber round, or pipe with a piping bag for cleaner presentation.
- Sprinkle chopped herbs over each hummus-topped cucumber and add optional garnishes if desired.
- Serve immediately for best texture.
Notes
Best enjoyed fresh as assembled bites can become soggy with time. Store hummus and cucumber slices separately if prepared ahead.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cooking
- Cuisine: Mediterranean