Cucumber Hummus Boats

Name: Cucumber Hummus Boats
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: middle_eastern
Ingredients: 0.75 cup chickpeas (dried, soaked overnight and boiled until tender, or 1.5 cups cooked); 3 tbsp tahini; 2 tbsp lemon juice (freshly squeezed); 1 pcs garlic (clove, roughly chopped); 1 tbsp olive oil (extra virgin, plus more for drizzling); 0.25 tsp salt; 0.5 tsp cumin powder; 2 tbsp ice water (as needed for consistency); 4 pcs cucumber (medium, firm, washed); 1 pinch paprika (for garnish); 1 tbsp parsley (fresh, finely chopped, for garnish); 4 pcs cherry tomato (halved, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Crisp, refreshing cucumber halves loaded with creamy homemade hummus and topped with a colorful sprinkle of paprika and herbs. These no-cook boats are the perfect light lunch, snack, or party appetizer ready in just 15 minutes.

PREP

15m

COOK

SERVES

2 PIECES

288 cal

SERVINGS

METHOD · 4 STEPS

prep · ~5 min
Prepare the cucumbers.
1.Wash and dry 4 medium cucumbers.
2.Trim the ends and cut each cucumber in half lengthwise.
3.Use a spoon to gently scrape out the seeds, creating a shallow hollow boat in each half.
4.Pat the hollowed cucumbers dry with a clean towel.
mix · ~5 min
Make the hummus.
1.In a food processor, combine cooked chickpeas, tahini, lemon juice, garlic, olive oil, salt, and cumin powder.
2.Process until smooth, scraping down the sides as needed.
3.With the motor running, drizzle in ice water 1 tablespoon at a time until the hummus is light and creamy.
TIPIce water is the secret to ultra-smooth, fluffy hummus — it emulsifies better than room-temperature water.
assemble · ~3 min
Fill the cucumber boats.
1.Spoon or pipe a generous amount of hummus into the hollow of each cucumber half.
2.Smooth the top of the hummus lightly with the back of the spoon.
garnish · ~2 min
Garnish and serve.
1.Drizzle each boat with a little extra olive oil.
2.Sprinkle with a pinch of paprika and chopped parsley.
3.Top each boat with a cherry tomato half and serve immediately.
TIPServe right away while the cucumbers are at peak crispness — they soften the longer they sit filled.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Scrape out the cucumber seeds thoroughly so the hummus stays in place and doesn't get watery.
2
Use a piping bag or zip-top bag with a corner snipped off to fill the boats neatly for parties.
3
If your hummus is too thick, add another tablespoon of ice water, not olive oil, to keep it light.
4
Chill the cucumber boats before filling to maximize their crunch.
5
Leftover filled boats will soften; store components separately and fill just before serving.
6
Toast a pinch of cumin seeds and sprinkle on top for extra aroma and texture.
7
Rub the cut side of the cucumber with the cut side of a lemon half to prevent browning if prepping ahead.