Cucumber Hummus Rounds

Okay, let’s dive into creating a wonderfully refreshing and satisfying appetizer: Cucumber Hummus Rounds! When I first whipped these up for a family get-together, I wasn’t sure how they’d be received, especially by the kids who can be a bit picky with their veggies. To my absolute delight, they were a massive hit! The cool, crisp crunch of the cucumber paired with the creamy, savory hummus was an instant winner. Even my brother-in-law, who usually sticks to the cheese and crackers, kept coming back for more. They looked so vibrant and inviting on the platter, and the best part? They were incredibly easy to make, leaving me more time to mingle. Since then, Cucumber Hummus Rounds have become a staple for everything from casual afternoon snacks to more elegant party appetizers. They’re light, healthy, and endlessly customizable, which is why I’m so excited to share this recipe and all my tips with you.

Ingredients

• 2 large English Cucumbers (or 3-4 regular cucumbers): Choose firm, dark green cucumbers. English cucumbers are preferred for their thinner skin and fewer seeds, offering a crisp, less watery base. If using regular cucumbers, you might want to peel them and scoop out the seeds.
• 1.5 cups Hummus (store-bought or homemade): Select your favorite flavor! Classic, roasted garlic, roasted red pepper, or even spicy jalapeño hummus all work wonderfully. The quality of your hummus will significantly impact the final taste.
• 1/4 cup Red Bell Pepper, finely diced: This adds a pop of color, a subtle sweetness, and a delightful crunch. Ensure it’s diced very small for a neat presentation.
• 1/4 cup Kalamata Olives, pitted and finely chopped: Their briny, savory flavor provides a fantastic contrast to the creamy hummus and fresh cucumber.
• 2 tablespoons Fresh Parsley, chopped (or 1 tablespoon dried): Adds a touch of freshness and vibrant green color. Fresh is always best for garnish.
• 1 tablespoon Extra Virgin Olive Oil: A little drizzle on top enhances the flavor and mouthfeel, giving a lovely sheen.
• 1/2 teaspoon Smoked Paprika (or regular paprika): For a smoky depth and a beautiful reddish hue sprinkled on top.
• Pinch of Sea Salt and Freshly Ground Black Pepper: To taste, for seasoning the hummus or cucumbers if desired.
• Optional Garnishes: Feta cheese crumbles, toasted sesame seeds, sumac, fresh dill, or a tiny mint leaf.

Instructions

1. Prepare the Cucumbers: Wash the cucumbers thoroughly under cold running water. If using English cucumbers, you can leave the skin on for added color and nutrients. If using regular cucumbers, you may prefer to peel them, especially if the skin is thick or waxy. Trim off the ends.
2. Slice the Cucumbers: Using a sharp knife or a mandoline slicer for uniform thickness, slice the cucumbers into rounds about 1/4 to 1/2-inch thick. Thicker slices will be sturdier and hold the toppings better. If you find your cucumbers particularly watery, you can lay the slices on a paper towel for a few minutes to absorb excess moisture. Some people also like to lightly salt them, let them sit for 10-15 minutes, then pat them dry; this draws out extra water and can enhance crispness.
3. Prepare the Toppings: If you haven’t already, finely dice the red bell pepper. Pit and finely chop the Kalamata olives. Chop the fresh parsley. Have your smoked paprika and any other optional garnishes ready.
4. Assemble the Rounds:
   • Arrange the cucumber slices on a serving platter or large plate in a single layer.
   • If your hummus is very thick, you might want to stir it with a teaspoon of water or lemon juice to make it more spreadable or pipeable.
   • Using a small spoon or a piping bag (a Ziploc bag with the corner snipped off works well for a neater look), top each cucumber round with a dollop of hummus. Aim for about 1-2 teaspoons per round, depending on the size of your cucumber slices.
5. Garnish Generously:
   • Sprinkle the finely diced red bell pepper and chopped Kalamata olives over the hummus on each round.
   • Dust lightly with smoked paprika.
   • Sprinkle with fresh chopped parsley.
   • If using, add a tiny crumble of feta, a few toasted sesame seeds, or a pinch of sumac.
   • Finish with a very light drizzle of extra virgin olive oil over the assembled rounds, if desired.
6. Chill (Optional but Recommended): For the best flavor and texture, you can chill the assembled Cucumber Hummus Rounds in the refrigerator for about 15-30 minutes before serving. This allows the flavors to meld slightly and ensures they are refreshingly cool.
7. Serve: Serve immediately after chilling or assembling for optimal freshness and crispness.

Nutrition Facts

• Servings: Approximately 24-30 rounds (depending on cucumber size and thickness)
• Calories per serving (estimated per 3 rounds): Approximately 70-90 calories
• Fiber: A good source of dietary fiber from the hummus (chickpeas) and cucumbers, aiding digestion and promoting satiety.
• Healthy Fats: Contains monounsaturated fats from the olive oil and tahini in the hummus, which are beneficial for heart health.
• Protein: Provides a modest amount of plant-based protein, primarily from the chickpeas in the hummus, contributing to a feeling of fullness.
• Low in Saturated Fat: This appetizer is naturally low in saturated fats, making it a heart-healthy choice compared to many creamy dips or cheese-based snacks.
• Vitamins & Minerals: Cucumbers offer hydration and Vitamin K, while bell peppers provide Vitamin C. Hummus contributes iron and B vitamins.

Disclaimer: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes used.

Preparation Time

• Total Preparation Time: Approximately 20-25 minutes
• Description: This recipe is wonderfully quick and requires no cooking, making it an ideal choice for a fast snack or a last-minute appetizer. The majority of the time is spent on slicing the cucumbers and chopping the toppings. If you have a mandoline slicer and a food processor for the hummus (if making from scratch) or toppings, you can reduce the prep time even further. Assembly is swift, and they can be ready to serve in under half an hour.

How to Serve

Cucumber Hummus Rounds are versatile and can be served in various ways to suit any occasion. Here are some ideas:

• As a Light Appetizer:
  • Arrange them beautifully on a chilled platter or a rustic wooden board.
  • Serve before dinner to whet appetites without being too filling.
  • Perfect for wine nights or casual get-togethers.
• For Parties and Gatherings:
  • Make a large batch and display them as part of an appetizer spread. They add a vibrant, healthy option alongside other finger foods.
  • Their bite-sized nature makes them easy for guests to pick up and enjoy while mingling.
  • Consider using different flavored hummus on separate sections of the platter for variety.
• Healthy Snacking:
  • Prepare a small batch for a refreshing mid-day or after-school snack.
  • They are a great way to get a serving of vegetables and protein.
• Lunchbox Addition:
  • Pack them in a bento box or a sectioned lunch container. It’s best to pack the hummus separately and assemble just before eating if they’ll be sitting for a long time, to prevent sogginess.
• Brunch or Picnics:
  • Their cool and refreshing nature makes them perfect for outdoor dining or as a light item on a brunch menu.
  • Transport them in a cooler to keep them crisp.
• Elegant Presentation:
  • For a more sophisticated look, use a piping bag with a star tip to apply the hummus.
  • Garnish with microgreens or a single, perfectly placed herb leaf (like dill or mint).
  • Consider scoring the cucumber edges with a fork before slicing for a decorative pattern.
• Paired with Other Dips and Veggies:
  • Serve alongside a bowl of extra hummus, tzatziki, or babaganoush, with other crudités like carrot sticks, bell pepper strips, and cherry tomatoes.
• Themed Spreads:
  • Include them in a Mediterranean-themed mezze platter with falafel, stuffed grape leaves, pita bread, and a selection of cheeses.

Additional Tips

1. Choosing the Right Cucumber: English cucumbers (also known as hothouse or seedless cucumbers) are ideal because their skin is thin and edible, and they have minimal seeds, resulting in less water content. If you use regular garden cucumbers, consider peeling them if the skin is thick or waxy, and scooping out the seeds with a small spoon before slicing to prevent the rounds from becoming soggy.
2. Prevent Soggy Bottoms: To ensure your cucumber rounds stay crisp, especially if making them slightly ahead, you can slice the cucumbers and lay them on a layer of paper towels for about 10-15 minutes. You can also lightly salt the slices, let them sit for 10 minutes, then pat them dry with paper towels. This process, called “sweating,” draws out excess moisture.
3. Hummus Consistency Matters: If your store-bought hummus is very thick, consider stirring in a teaspoon of lemon juice or cold water to make it smoother and easier to spread or pipe. If making homemade hummus, you can adjust the consistency as you blend it.
4. Piping for Perfection: For a neater and more professional look, use a piping bag to apply the hummus onto the cucumber slices. A simple round tip or a star tip works well. If you don’t have a piping bag, a sturdy Ziploc bag with a small corner snipped off is a great alternative.
5. Garnish Creatively: Don’t underestimate the power of garnishes! Beyond the suggested paprika and parsley, try a sprinkle of sumac for a lemony tang, toasted sesame seeds for nuttiness, red pepper flakes for a kick, or a tiny crumble of feta cheese for saltiness. A small, fresh dill sprig or mint leaf can also elevate the presentation.
6. Make-Ahead Strategy: While best assembled just before serving, you can prep components in advance. Slice cucumbers and store them in an airtight container lined with paper towels in the fridge (up to a day). Chop toppings and store them separately. Keep hummus refrigerated. Assemble just before your guests arrive or when you’re ready to eat.
7. Flavor Variations with Hummus: Experiment with different hummus flavors. Roasted red pepper hummus adds sweetness, spicy jalapeño hummus brings the heat, garlic hummus offers a pungent kick, and even beet hummus can provide a stunning color and earthy flavor.
8. Chill Before Serving: Serving these rounds chilled enhances their refreshing quality. A brief 15-30 minutes in the refrigerator after assembly allows the flavors to meld slightly and ensures they are cool and crisp, which is especially appealing on a warm day or as a contrast to richer foods.

FAQ Section

Q1: Can I make Cucumber Hummus Rounds ahead of time?
A1: It’s best to assemble them shortly before serving (within 1-2 hours) to maintain the cucumber’s crispness. However, you can prepare all the components in advance: slice cucumbers and store them on paper towels in an airtight container in the fridge; chop your toppings and keep them separate; have your hummus ready. Assemble just before you plan to serve. If assembled too far in advance, the cucumbers can release water and make the rounds soggy.

Q2: Are Cucumber Hummus Rounds gluten-free?
A2: Yes, this recipe is naturally gluten-free as long as your hummus is gluten-free (most are, but always check the label if using store-bought, especially for any added starches or flavorings). Cucumbers, vegetables, and spices are inherently gluten-free.

Q3: Is this recipe vegan?
A3: Yes, typically this recipe is vegan. Cucumbers, hummus (traditionally made from chickpeas, tahini, lemon juice, and garlic), vegetables, and olive oil are all plant-based. Always double-check the ingredients of store-bought hummus to ensure no dairy products (like yogurt, though rare) have been added. If you add feta cheese as an optional garnish, it would no longer be vegan.

Q4: How do I prevent the cucumbers from getting watery and soggy?
A4: Choose English cucumbers which have less water. Slice them fairly thick (1/4 to 1/2 inch). You can also “sweat” the cucumber slices by lightly salting them, letting them sit for 10-15 minutes on paper towels, and then patting them dry to remove excess moisture before adding the hummus. Assembling just before serving is also key.

Q5: What type of hummus works best for this recipe?
A5: Any good quality hummus will work! Classic hummus is always a great choice. For flavor variety, consider roasted garlic, roasted red pepper, sun-dried tomato, or even a spicy jalapeño hummus. The key is to choose a hummus with a good, creamy consistency that isn’t too runny.

Q6: Can I use regular cucumbers instead of English cucumbers?
A6: Yes, you can. However, regular cucumbers often have tougher, sometimes waxy skin and larger seeds. It’s recommended to peel regular cucumbers and scoop out the seeds with a small spoon before slicing them into rounds. This will improve the texture and reduce excess water.

Q7: How long do Cucumber Hummus Rounds last in the fridge once assembled?
A7: Once assembled, Cucumber Hummus Rounds are best consumed within a few hours. If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 24 hours, but be aware that the cucumbers will likely soften and release more water over time, affecting the texture.

Q8: What are some other creative topping ideas for Cucumber Hummus Rounds?
A8: The possibilities are vast! Try finely chopped sun-dried tomatoes (oil-packed, drained), toasted pine nuts or sunflower seeds for crunch, a sprinkle of za’atar spice blend, finely minced chives or green onions, a tiny dollop of pesto on top of the hummus, or even small pieces of smoked salmon (if not keeping it vegetarian/vegan). Edible flowers can also make a beautiful garnish for special occasions.

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