Cucumber-dill hummus
Prep time
Cook time
Total time
Only 4 ingredients and 5 minutes to make this vegan‬ & gluten-free‬ spread for dinner, dips, sandwiches or whatever you like.
Recipe type: Dip / spread
Cuisine: Vegan, gluten-free.
  • 1 can of chickpeas, drained
  • 1 cucumber
  • a handful of dill leaves
  • juice of 1 lime
  • 1-2 teaspoons of salt (I used 2 teaspoons of pink Himalayan)
  1. Cucumber tends to release a lot of water that would soak your hummus. To avoid this, cut cucumber to biggish chunks, put them in a food processor with some salt and pulse a couple of times. Set aside in a strainer to get rid of excess water.
  2. Put cucumber, chickpeas and dill in food processor, whizz until smooth, taste check for salt and you're done!
You may use dry chickpeas as well. In this case you need to soak them the previous night, cook until soft and cool before mixing with the other ingredients. (1 can of chickpeas equals to approx. ¾ cup of dry chickpeas.)
Nutrition Information
Calories: 530 kcal/recipe Carbohydrates: 35g CH/recipe
Recipe by Nora's Ingenious Cooking at