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Cucumber & Dill Hummus Dish

Cucumber & Dill

Serve with crackers, pita wedges or fresh veggies (cucumber rounds, pepper strips, grape or cherry tomatoes). This is an interesting change from plain hummus.

Prep Time: ½ Hour Cooking Time: None Recipe Yield: 2 Cups (480 mL)


Seedless Cucumber
  1. ½ large Greenhouse English cucumber
  2. 1 540 mL can chick peas (rinsed well and drained)
  3. 3 tbsp (45 mL) fresh chopped dill
  4. 1 clove garlic, sliced
  5. 2 tbsp (30 mL) fresh lemon juice
  6. ½ tsp (3 mL) each salt and pepper
  7. 1 tbsp (30 mL) olive oil
  8. 1 tbsp (15 mL) tahini paste


  • Shred the cucumber and squeeze dry in a tea towel or press through a sieve to remove as much liquid as possible.
  • Blend all ingredients in a food processor or high powered blender until smooth for 1 minute. Scrape down sides and blend again until as smooth as you would like.
  • Cover and store refrigerated; best used within two days.