Ingredients
Scale
- 2 large English cucumbers (seedless/hothouse cucumbers)
- 1 cup hummus (classic, roasted red pepper, or your favorite flavor)
- 1 cup cherry tomatoes, halved or quartered
- ½ cup crumbled feta cheese (omit for vegan)
- ¼ cup fresh herbs (dill, parsley, mint, or combination), chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt and black pepper, to taste
Optional Garnishes:
- Kalamata olives, sliced
- Red onion, finely diced
- Everything bagel seasoning
- Capers
- Paprika or za’atar
- Toasted pine nuts or sunflower seeds
Instructions
- Prepare the cucumbers: Wash and dry the cucumbers thoroughly. If using English cucumbers, you can leave the peel on for color and texture, or peel them if you prefer. Using a sharp knife, slice the cucumbers into ½-inch thick rounds. You should get about 24 slices from 2 large English cucumbers. Arrange cucumber slices on paper towels and gently pat the tops dry—this prevents watery bites and helps toppings adhere better.
- Arrange cucumber base: Transfer the dried cucumber slices to your serving platter, arranging them in a single layer with a little space between each. This makes them easier to pick up and eat.
- Add hummus: Spoon or pipe approximately 1-2 teaspoons of hummus onto the center of each cucumber slice. You can use a spoon for rustic presentation, a small cookie scoop for uniform portions, or a piping bag with a large round tip for elegant presentation. Spread the hummus slightly toward the edges but leave a small cucumber border visible.
- Add tomatoes: Place 1-2 cherry tomato pieces (depending on size) on top of the hummus on each cucumber slice. Press gently so they nestle into the hummus.
- Add cheese and herbs: Sprinkle crumbled feta cheese over each bite, then top with chopped fresh herbs. Distribute the toppings evenly across all the bites for consistent flavor and appearance.
- Season and garnish: In a small bowl, whisk together the olive oil and lemon juice. Drizzle lightly over all the cucumber bites. Season with a small pinch of salt and freshly cracked black pepper. Add any additional garnishes you’re using (olives, red onion, everything bagel seasoning, etc.).
- Serve immediately: These are best served fresh, within 1-2 hours of assembly. If making slightly ahead, cover loosely with plastic wrap and refrigerate for up to 2 hours before serving.
Notes
- Cucumber selection matters: English/hothouse cucumbers are longer, have fewer seeds, and create the most uniform, elegant bites. Persian cucumbers also work beautifully.
- Pat cucumbers dry: This crucial step prevents watery, soggy bites. Moisture from cucumbers will make toppings slide off.
- Assembly timing: For best results, assemble within 2 hours of serving. Cucumbers will release water over time, making bites soggy.
- Make-ahead strategy: Slice cucumbers, prep toppings, and store separately. Assemble just before serving for freshest results.
- Hummus consistency: If your hummus is too thick to spread easily, stir in a teaspoon of water or olive oil to thin it slightly.
- Serving size: Plan for 3-4 bites per person as an appetizer, or 6-8 bites per person if serving as a light lunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 3 bites
- Calories: 85
- Sugar: 2g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 8mg