Cucumber Hummus Recipe with Dill - Vegan Family Recipes

Cucumber Hummus with Dill

Course Appetizer, Dip, Gluten free, Vegan
Prep Time 5 minutes
Total Time 5 minutes
Makes 2 cups
Author Vanessa


  • 2 cups Chickpeas or Garbanzo Beans rinsed and drained from can or soaked and cooked dried chickpeas
  • 2 springs fresh Dill washed, stems removed
  • 1/2 Cucumber washed, skin on, roughly chopped
  • 1/2 teaspoon Salt
  • 2 tablespoons Lemon Juice
  • 1 tablespoon Olive Oil or more , optional
  • 2 tablespoons Tahini
  • 1 small Garlic Clove


  1. Put all ingredients in a food processor or blender and pulse/blend until smooth, scraping down the sides if needed.
  2. Scoop hummus into a bowl and drizzle with olive oil.
  3. Serve with crackers, veggies or spead on bread.

Recipe Notes

1) Cucumber hummus will keep in fridge for up to 5 days, covered.2) If hummus is too watery, add more chickpeas. If hummus is too thick, add more cucumber or a bit of water.3) This recipe is very kid-friendly. That being said, if it tastes too bland for you add more garlic, salt, and pepper. This hummus also tastes great topped with cayenne pepper.