Ingredients
Scale
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve: Serve immediately after chilling or assembling for optimal freshness and crispness.
- Prep Time: 25 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 90