Cucumber and Dill Hummus

Cucumber & Dill Hummus

     I like to share my goods at the office every once and awhile for quality assurance. A bowl scraped clean is always a good sign that the recipe is a keeper.

Cucumber & Dill Hummus

That happened with this Cucumber & Dill Hummus.

Cucumber & Dill Hummus

Bowl=scraped clean. Happy dance. ๐Ÿ™‚

It’s funny because I loved it but was a little unsure if it would pass the test. It’s slightly green-ish in colour which, let’s face it, is a tad off-putting. I crossed my fingers and hoped that I wouldn’t be met with doe-eyed stares from my co-workers, politely placing just a smidgen of the hummus on the tip of their tongues.

Thankfully it didn’t happen that way and like I mentioned earlier, a clean bowl ensued.

I love the combo of dill and cucumber and combining them with the chickpeas just makes for a super fresh hummus. I skipped the tahini in this, originally just because I didn’t have any. It’s still hummus, right? I didn’t miss the tahini actually. This Cucumber & Dill Hummus is more crisp than creamy, so the seed butter is kind of unnecessary.

Cucumber & Dill Hummus

Dilly-icious. ๐Ÿ˜‰ See what I did there?

Now to make it look good for the website.

I ever so carefully striped a line of paprika for colour along the top for the photos and hoped for the best. Sometimes healthy food can be a challenge to look nice in pictures, which is frustrating because there are so many truly delicious recipes that go unnoticed because the images aren’t super appealing. But you know what is appealing? The sounds of people cheerfully chowing down on your creations. That makes me happy.

Cucumber & Dill Hummus


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Cucumber & Dill Hummus – Vegan & Gluten Free

Sharon Rhodes
5 from 1 vote
Prep Time 15 minutes
Cook Time 0 minutes
0 minutes
Total Time 15 minutes
Course Side Dish, Snack
Cuisine American
Servings 4
Calories 187 kcal


  • 1 can 398 ml chickpeas, rinsed & drained
  • 1/2 large cucumber
  • 3 tbsp. fresh chopped dill
  • 1 clove garlic
  • 2 tbsp. fresh lemon juice
  • 1/2 tsp sea salt
  • 1 tbsp. olive oil


  • Place all ingredients in a food processor or high powered blender and process until smooth
  • Cover and store refrigerated for up to a week.


Serving: 4Calories: 187kcalCarbohydrates: 9gProtein: 2gFat: 16gSaturated Fat: 2gSodium: 1193mgPotassium: 531mgFiber: 1gSugar: 2gVitamin A: 3530IUVitamin C: 54.9mgCalcium: 113mgIron: 3.3mg
Keyword cucumber dill hummus
Tried this recipe?Let us know how it was!

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  1. Why does it say Gluten Free in the name? It doesn’t have wheat in it so why would it have gluten? Are people actually so ignorant they don’t know what gluten is?

    1. I tag my recipes gluten free, vegan, paleo, etc. as a quick reference for those readers who follow certain diets. It saves you from having to read the entire ingredient list. Not sure why you felt the need to drop insults on my recipe title but thanks for visiting either way.

  2. Hmm, available through Amazon UK (ยฃ10 a box!), I’ll find something;)
    Great work on the blog, so many lovely things to try. Thanks for the ideas!

    1. Ten pounds! Holy mackerel. Cut veggies are always nice. Baked pita too. Have a great weekend Dave! ๐Ÿ™‚

  3. Looks lovely Sharon. I’ve recently discovered hummus and loving it so I’d like to give this a try. Can you tell me what they are that you’re using to scoop it up with, they look nice too!

    1. Hey Dave! Thanks so much. The crackers are called Mary’s Organic Crackers (I think they are called Mary’s Gone Crackers in the US) and I love them. The original flavour is my favourite. Perfect vehicle for hummus. ๐Ÿ™‚

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