This Hummus with Cucumber Salad Topping is so simple to make that it is a stretch to call it a recipe, BUT it has been my go to lunch so far this summer and I love it SO much that I had to share it with you! You can make your favorite hummus like this Sun-dried Tomato one here, or you can use a store bought humus as your base. I sometimes use the single serving Kirkland brand hummus from Costco lately. I go in spurts with hummus (sometimes I want it everyday and sometimes I don’t), so the single serving size is perfect for my fickle tastebuds! Right now I am on a hummus kick and so is one of my boys, so we enjoy this almost daily as lunch or a midafternoon snack. YUM!
Simply spread your favorite hummus on a plate and top with the chopped cucumber, tomato, red onion and sweet pepper mixture. Light, healthy and so delicious! The cool, crisp vegetables, fresh herbs and tangy dressing over the creamy hummus is the perfect combination for a summer meal or snack.
If you are looking for a good homemade hummus try my favorite —Sundried Tomato Hummus
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Hummus with Cucumber Salad Topping
Description
A crunchy and flavorful mix of mixed fresh veggies with a tangy dressing makes the prefect topper for hummus!
Ingredients
- Hummus (try the Sun-dried Tomato one above, or your favorite brand)
- 1 cup cherry tomatoes, chopped small, plus more to taste
- 1 cup cucumbers, washed, unpeeled, chopped small
- 1/4 medium red onion, chopped small
- 1/2 yellow sweet bell pepper, diced small
- Juice of half a lemon
- 1 Tablespoon of Olive Oil (more if desired)
- Salt and freshly ground black pepper
- 1 to 2 tablespoons finely chopped parsley, or a mix of parsley, mint, and chives, plus more for garnish
- Pitas or Nann, toasted, cut into wedges
Instructions
- Spread hummus on a plate with the back of a spoon.
- Mix tomatoes, cucumbers, onion, lemon, olive oil, and salt and pepper to taste in a bowl. Add an additional 1/2 Tablespoon of Olive Oil if needed.
- Stir in herbs. Heap salad on hummus, arrange pita wedges around the edge and serve.
Recipe Source: inspired by Smitten Kitchen
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