Hummus Cucumber Cups for Everyday Soirees

We recently moved from New York City to a house in the suburbs which means lots of entertaining. It seems like there is always an excuse to host friends and family, including a special birthday, holiday or even just having neighbors over to get to know each other. To make it easy, I tried a bunch of different recipes for appetizers. This hummus cucumber cups appetizer is one of my favorites to serve year round, especially in these last weeks of what’s officially still summer. It’s healthy, simple to prepare and a crowd pleaser.

Hummus Cucumber Cups


  • 2 large cucumbers
  • 1 15oz can of organic garbanzo beans
  • 2-3 tablespoons of water
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup tahini
  • ½ teaspoon of ground cumin
  • ½ cup fresh lemon juice
  • 1 clove of garlic, minced
  • 1-2 teaspoon salt (as needed for taste)


Part 1: Slice cucumbers into 1-inch think pieces and scoop out the center with a melon baller.

Part 2: Combine ¼ cup of tahini and ½ cup of lemon juice to a food processor or blender and mix until creamy. Add half a clove of garlic. Make sure to peel and mince before adding to food processor. Add 2 tbsp olive oil, ½ teaspoon of ground cumin and 1-2 tsp salt. Make sure to scrape the side and process the ingredients.  Add about half the chickpeas and process and then add the remaining beans, blending until smooth. Add 2-3 tbsp of water to reach your desired consistency. Transfer to a bowl, and scoop into cucumber slices, sprinkle with paprika and serve!

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