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​​Cucumber Hummus With Dill
PREP TIME - 5 mins
TOTAL TIME - 5 mins
Author: Vanessa:
Recipe type: Vegan, Gluten-free, Appetizer, Dip
Serves: 2 cups


2 cups Chickpeas or Garbanzo Beans (rinsed and drained from

            can or soaked and cooked dried chickpeas)

2 springs fresh Microgreen Dill (washed, stems removed)

½ Cucumber (washed, skin on, roughly chopped)

½ teaspoon Salt

2 tablespoons Lemon Juice

1 tablespoon Olive Oil (or more , optional)

2 tablespoons Tahini

1 small Garlic Clove


Put all ingredients in a food processor or blender and pulse/blend until smooth, scraping down the sides if needed.

Scoop hummus into a bowl and drizzle with olive oil. Serve with crackers, veggies or spread on bread.

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.