Do you have an abundance of cucumbers in your garden that you’re not sure what to do with? Or maybe you are looking for a new snack or appetizer for these warm summer days?

Well, how about cucumbers?

A satisfying + hydrating summer snack

Since cucumbers are mode of 95 percent water, they are an ideal hydrating and cooling food. Plus, they contain the anti-inflammatory flavonol called fisetin, which aids in maintaining brain health, in addition to other health benefits (Mercola 2018).

Cucumbers are also versatile. They can be eaten whole (think easy road trip snack), spiralized as a noodle, chopped in a salad, pressed for a juice, or sliced on a sandwich.

Here, we slice them into discs to serve as delivery vessels for hummus, fresh herbs, and a touch of paprika. This go-to cool-down recipe is ideal for a casual dinner side, a quick snack, or even a fancy appetizer.

Cucumber + Hummus Bites

To begin, select 1-3 cucumbers, 1-1.5 inches in diameter. The larger the cucumber, typically the tougher the skin and harder it is to bite through to the inside. Choosing a thinner cucumber will help you achieve a more tender peel. This is especially helpful if you’re serving the dish to people less inclined to like vegetables.

Next, wash the cucumbers. Then decide if you’ll peel the cucumber entirely, in stripes, or not at all. If you choose to peel entirely (a better option if you can’t source organic/pesticide-free ones), use a pairing knife or vegetable peeler to remove all skins. For a striped peel, use a papaya peeler (pictured below). These handy and fun tools are available at local kitchen supply stores or at ethnic grocery stores. Or skip the peeling entirely.

Now slice into discs to your desired thickness. Lay them out on a cutting board side by side.

Grab your hummus*. Then scoop a 1/2 teaspoon onto each cucumber slice.

• *Options for traditional hummus: Try the delicious Iowa-made Oasis hummus or the tasty Des Moines-made Grateful Chef hummus. You can also make your own with Dr. LoRang’s world-famous recipe. Or source your own favorite brand.
• *Options for hummus with out chickpeas: Chickpeas (garbanzo beans) are not a compliant ingredient if you’re following Whole30 or the Wahls Protocol. If you’re looking for a Whole30-compliant option, try this one from Jays Baking Me Crazy. If you want to try an autoimmune protocol (Wahls Protocol) compliant variety, try this recipe for Roasted Garlic Cauliflower Hummus.

Helpful tools include infant spoons or small spatulas.

If you want to get fancy and/or you have extra chives or other fresh herbs on hand (basil, dill, parsley would all be delicious), grab a handful. Chop them or cut them with herb scissors into small pieces. Place one or two pieces on top of each disc.

Another fancy option: Sprinkle a small amount of paprika on top of each bite. Two great local options for Smoked Paprika are AllSpice Culinarium and in bulk from Campbell’s Nutrition.

Then transfer the bites to your serving platter of choice (or straight to your mouth).

Serve and enjoy!

Refreshing Cucumber + Hummus Bites Recipe

Ingredients and Materials

• Cucumbers
• Hummus (available local brands include Oasis and Grateful Chef)
• Smoked paprika (available locally from AllSpice Culinarium or in bulk from Campbell’s Nutrition)
• Fresh chives, basil, or parsley
• Peeler
• Knife
• Cutting board
• Two small spoons or spatulas
• Serving platter

Directions

1. Wash and peel cucumbers, either completely removing the skins or peel in stripes using a papaya peeler. Or leave the peels on – your choice.
2. Slice the cucumbers into discs and place flat on a cutting board.
3. Scoop 1/2 teaspoon hummus onto each one.
4. Chop a small handful of fresh herbs (like chive, basil, or parsley) and place one or two pieces on top of each hummus mound.
5. Sprinkle a slight amount of smoked paprika on top of each hummus mound.
6. Transfer to serving dish of choice.
7. If there is time, chill in the refrigerator. If not, serve and enjoy!