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Discover a refreshing twist on classic cucumber dip with my Greek cucumber hummus recipe! This dreamy dip features a blend of creamy chickpeas with crisp cucumbers, tangy Greek yogurt, and herbaceous dill. Adorned with your favorite garden-fresh Mediterranean favorites, like juicy cherry tomatoes and crumbled feta cheese, this cucumber dip will tantalize your taste buds!

“The perfect dip! I am also a hummus lover and I adore tzatziki so I KNEW I had to try this. HEAVENLY! Gimme a pint of cherry tomatoes and I’ll just go to town.”

– KATHRYN
Overhead photo of cucumber hummus topped made with dill and Greek yogurt in a white bowl with two pita chips dipped into the hummus.

Update: This recipe was originally published in May 2016. I made edits to the article below to include more information about making the best Greek cucumber dip recipe at home.

Table of Contents

About this cucumber dip

Indulge in the ultimate cucumber dip with my refreshing hummus recipe, where creamy smoothness meets the crisp crunch of fresh cucumbers and plenty of Mediterranean-fresh toppings. 

This delightfully delicious dish marries the tangy richness of hummus with the cool flavor of cucumbers, tangy Greek yogurt, and fresh dill, creating a harmonious dip that will tantalize your taste buds. Top it all off with your favorite crisp veggie toppings, like sweet cherry tomatoes, salty feta cheese, briny kalamata olives, and zippy lemon zest, for a dip that’s a perfect balance of creamy, tangy, and vibrant dip that bursts with satisfying and light flavors.

Not only is this cucumber hummus incredibly delicious, but it’s also a breeze to prepare, making it a wonderful choice for both casual snacking and entertaining. Whether you pair it with pita bread, crackers, or raw veggies, it’s sure to become a go-to dip recipe for any occasion. 

If you’re looking for more delicious homemade hummuses, be sure to try these fan-favorite recipes next: Chicken with Hummus, Spiced Hummus with Chipotles, and Fresh Basil Hummus.

Why you’ll love this recipe

  • Refreshing Flavor Profile. This hummus dip recipe offers a unique blend of crisp cucumbers, tangy yogurt, fresh dill, and delightful toppings, creating a light and invigorating taste that stands out from traditional hummus recipes.
  • Delicious and Nutrient-Rich: Combining cucumbers and Greek yogurt provides a boost of vitamins and probiotics, making this dip a nutritious choice that’s lower in calories and high in beneficial nutrients compared to heavier dips laden with mayo, sour cream, cream cheese, or a combination of those ingredients.
  • Easy to Prepare: The cucumber dip recipe is straightforward and quick, requiring minimal ingredients and preparation time. It’s perfect for busy home cooks looking for a delicious yet hassle-free snack or appetizer.
  • Versatile Use: This creamy cucumber hummus pairs well with a variety of dippers, from fresh vegetables to pita bread and beyond. Plus, it makes a wonderful sandwich spread and you can easily transform it into a salad dressing. Versatility for the win!
Overhead photo of a cucumber, can of chickpeas, tahini, greek yogurt, dill, garlic, oil, and spices neatly organized on a kitchen counter.

Ingredients for cucumber hummus

  • Cooked Chickpeas: You can cook the dry garbanzo beans yourself, or look for cans labeled “cooked” or “ready to use” to save time. You’ll need the aquafaba (liquid), so be sure you don’t drain or rinse the beans prior to making this recipe. Substitute: cooked white beans.
  • Garlic Cloves: Fresh garlic cloves should be firm and free of green shoots. For a richer, sweeter flavor, consider using roasted garlic instead.
  • Tahini: Tahini lends a delicious nutty flavor to this cucumber hummus.Be sure to give your tahini sauce a good stir before using for the smoothest results.
  • Lemon Juice: Use freshly squeezed lemon juice for the brightest flavor.
  • Greek Yogurt: Opt for plain Greek yogurt for a thicker texture and richer flavor.
  • Olive oil. Select high-quality extra virgin olive oil for the best flavor.
  • Fresh Dill: Fresh dill should be vibrant green and fragrant. Substitute: use 1/3 the amount of dry dill in a pinch.
  • Seedless Cucumber: Choose a firm, unblemished seedless cucumber to avoid excess moisture and bitterness. And be sure to grate it using the large holes of a box grater for the best texture.
  • Seasonings: Onion powder lends savory flavor, while chili powder provides a touch of heat, and kosher salt and freshly ground black pepper enhance all the flavors. 
  • Optional Toppings: This cucumber hummus provides the perfect bed for unlimited toppings. Check out the variations below for inspiration.

If cucumbers are on sale at the store, grab an extra and put it to good use in these delicious recipes next: Japanese Cucumber Salad and Cucumber Avocado Salad.

Recipe variations

  • Greek Cucumber Hummus: Top your dip with your favorite Mediterranean ingredients, like briny chopped kalamata olives, chewy sun-dried tomatoes, crumbled feta cheese, and/or a sprinkle of za’atar.
  • Spicy Cucumber Hummus: Give your hummus a spicy kick by adding a jalapeno pepper, pickled peppers, a pinch of cayenne pepper, or a dash of hot sauce into the dip,
  • Cucumber Avocado Hummus: Add creamy richness by blending an avocado into the hummus. See this Hummus with Avocado for inspiration.
  • Herbed Cucumber Hummus: Lean into the herbaceous flavors by mixing your favorite fresh herbs, like parsley, basil, or cilantro, into the dip. Check out this green goddess hummus for herb hummus ideas.
  • Roasted Garlic Cucumber Hummus: For a sweet and rich, yet mellow garlic flavor, swap the plain garlic cloves for roasted garlic cloves.
  • Curried Cucumber Hummus: Give your cucumber dip an exotic twist by blending in a little curry powder or turmeric for a warming effect. 
  • Creamy Vegan Cucumber Hummus: Be sure to use a plant-based yogurt alternative if you’re looking for a vegan version.
Overhead photo of cucumber dip made with Greek yogurt and topped with diced tomatoes, cucumbers and feta cheese.

how to make hummus with cucumber

This recipe for Greek cucumber dip with yogurt is incredibly easy and straightforward to prepare. Here’s how:

  • Cook Chickpeas and Garlic. Dump the can of chickpeas with their liquid and cloves of garlic into a microwave-safe bowl. Place the bowl in the microwave and heat on high power for 5-6 minutes, or until chickpeas are very soft. Drain chickpeas, reserving all the liquid.
  • Start Cucumber Hummus. Pour 6 TBS of the reserved chickpea water into the bowl of a food processor or high-speed blender. Add in the garlic cloves, tahini, lemon juice, and seasonings. Then, process the ingredients until the tahini mixture is smooth in consistency.
  • Add Softened Beans. Add the softened garbanzo beans to the food processor. Cover the bowl and process the mixture until the it’s very smooth and starts to resemble hummus, about 3 minutes. Scrape down the sides and the bottom of the bowl before proceeding to the next step.
  • Add Yogurt, then Stream in Oil. Add the Greek yogurt to the food processor bowl and process until combined. Then, with the food processor running, slowly stream the tablespoon of oil into the food processor and process until the hummus is very smooth.
  • Stir in Dill and Cucumber. Add the fresh dill and stir the ingredients until they’re combined. Use a spoon to taste the cucumber dip and adjust the hummus to taste by adding more seasonings for flavor or oil for richness.
  • Garnish and Serve. Transfer the cucumber hummus to a large serving bowl and top with crumbled feta cheese, diced cucumbers, halved cherry tomatoes, fresh dill, and lemon zest, if using. Serve with pita chips, crostini toasts, garlic bread, or crudité and enjoy!

Expert tips for the best success!

  • Use High-Quality Ingredients. Be sure to use fresh, crisp cucumbers and high-quality tahini and olive oil. Fresh, high-quality ingredients are necessary for the best flavor and texture.
  • Grate the Cucumber. For the best hearty texture, grate the cucumber using the large holes on a box grater and then squeeze out the excess moisture using a cheesecloth or paper towel. This step prevents the dip from becoming watery.
  • Blend Well and Stir. Ensure all hummus ingredients are well-blended in a food processor or blender until smooth. Then stir in the grated cucumbers. This process creates a creamy hummus and uniform texture.
  • Adjust Seasoning to Taste: Whenever you are cooking, always start with a small amount of salt and pepper, and adjust gradually. Be sure to taste as you go to find the perfect balance of flavors to suit YOUR taste buds.
  • Don’t Skip Fresh Herbs: Use freshly chopped dill (or basil or parsley!) for added freshness and complexity. Be sure to add them towards the end of blending to keep their flavors vibrant.
  • Chill Before Serving: For the best overall flavor, allow the cucumber dip to chill in the refrigerator for at least an hour before serving. 
  • Experiment with Toppings and Garnishes: Remember, you eat with your eyes first. Consider enhancing the flavor and presentation by adding optional toppings like crumbled feta cheese, halved cherry tomatoes, or a drizzle of extra virgin olive oil.
Overhead photo of grated cucumber and a box grater on a wood cutting board.

FAQs: frequently asked questions

Can I use canned chickpeas for cucumber hummus?

Absolutely. This recipe actually uses canned chickpeas for convenience. Just be sure to use them without draining or rinsing them prior. However, if you prefer to use dried chickpeas, you can absolutely use those instead. Just be sure to cook them thoroughly and reserve the cooking liquid before preparing this dip recipe. 

How do I prevent my cucumber dip from becoming watery?

To avoid a watery dip, be sure to use a seedless cucumber. And ensure you grate the cucumber and squeeze out excess moisture using a cheesecloth or paper towel before mixing it into the hummus. This step helps maintain a thick and creamy consistency.

How do I adjust the thickness of my cucumber hummus?

If your hummus dip is too thick, simply add a small amount of aquafaba (chickpea liquid) or ice cold water until you reach your desired consistency. Be sure to add a small amount at a time (about one tablespoon) and blend thoroughly after each addition to ensure even texture. If you’re looking for a thicker hummus, add more Greek yogurt or grated cucumbers until you reach the consistency you’re looking for..

What can I use as a substitute for tahini in cucumber hummus?

Tahini is a sesame paste made from ground sesame seeds. You can locate this condiment in the International aisle or at specialty grocery stores. However, If you don’t have tahini, you can swap in an alternative like almond butter or sunflower seed butter, for a similar creamy texture. However, please note, the flavor will slightly differ. 

Can I make cucumber hummus ahead of time?

Absolutely! You can make this recipe for cucumber dip a day or two in advance. Just store it in an airtight container in the refrigerator. I actually prefer to make the dip slightly ahead of time as it gives the flavors an opportunity to meld together.

Overhead collage shots of the steps to make Easy Tzatziki Hummus Dip recipe.

Serving cucumber dip with yogurt

Common Serving Suggestions

  • Classic Breads: Serve cucumber hummus with warm, sliced naan bread or pita bread for a traditional and satisfying snack. Their soft, pillowy texture pairs perfectly with this creamy dip.
  • Fresh Crudite: Accompany your dip with an assortment of fresh vegetable sticks such as carrots, celery, and red peppers. Or whole cherry tomatoes and sweet mini peppers for a crunchy and healthy appetizers.
  • Pita Chips: Hearty crispy pita chips are an excellent choice for dipping this smooth hummus. If you’re making homemade chips, consider sprinkling them with greek seasoning before baking for a truly perfect pairing. 
  • Crackers and Crostini: Serve the dip with your favorite crackers or crostini bread for a quick and easy appetizer. Opt for whole-grain or seed crackers to complement this dip’s flavors.
  • Fully Loaded Greek Hummus: Spoon the hummus into a pretty serving bowl and top with halved cherry tomatoes, diced cucumbers, crumbled feta cheese, pickled red onions, and chopped kalamata olives. Next, sprinkle fresh dill fronds, fresh basil leaves, and a little lemon zest over the top and serve with your favorite dippers.

Unique Serving Suggestions

  • Cucumber Boats: Halve a cucumber lengthwise and scoop out the seeds to form a “boat”. Then fill the boats with cucumber hummus for a fun and eye-catching snack.
  • Stuffed Cherry Tomatoes: Hollow out cherry or grape tomatoes and fill them with Greek cucumber hummus for a burst of flavor in a single bite. 
  • Cucumber Hummus Bites: Slice a seedless cucumber into thick rounds, top with cuke hummus, red pepper hummus, or your favorite dip. Next, sprinkle on a little feta cheese, top with a sliced cherry tomato, and fresh parsley.
  • Hummus-Stuffed Avocados: Halve avocados and remove the pit. Then spoon cucumber dip into each half of the avocado. Garnish the top with fresh dill for an elegant twist.
  • Cucumber Hummus Wraps: Spread cucumber hummus onto flour tortillas or flatbreads. Then add your favorite vegetables and deli turkey breast meat or ham and roll up for a quick and tasty wrap that’s perfect for lunches.
  • Hummus-Drizzled Salads: Use cucumber hummus as a creamy dressing alternative for salads. Thin it with extra virgin olive oil and then drizzle over your favorite mixed green salads or grain bowls to add a rich and tangy flavor.
Close-up photo of the garden-fresh topping on a bowl of Greek hummus.

Storing leftovers

Follow the below storage and freezing tips to ensure your Greek cucumber dip stays fresher for longer:

Refrigerator storage

  • Refrigeration: Store leftover cucumber hummus in an airtight container in the fridge for up to 3-4 days. 
  • Storage tip: For the best shelf life, store the dip without any added toppings. Add the toppings just before serving to maintain their freshness and texture.

Freezer storage

  • Freezing: To freeze leftover cucumber dip, transfer it to an airtight, freezer-safe container, leaving some headspace at the top for expansion. Store in the freezer for up to 3 months.
  • Thawing: Thaw frozen hummus in the refrigerator overnight. Once thawed, be sure to give it a good stir to restore the creamy consistency. And please note, you may need to add a bit more olive oil or yogurt to achieve the desired texture.
  • Freezing tip: It’s best to freeze the cucumber hummus plain – without any toppings. Freezing with toppings, such as fresh herbs, or feta cheese, will affect their texture and flavor.
Action photo of two pita chips dipped into a bowl of hummus with cucumber, dill, and feta cheese.

Perfectly easy to make, with the ideal refreshing and creamy blend of cucumber, chickpeas, dill and yogurt, this Greek hummus dip is sure to become a family favorite for your recipe collection. Try it out today and discover a delicious new Mediterranean twist on the classic hummus dip. Just don’t forget to take a picture and share your results or favorite variation on social media or in the comments section below.

Until next time, friends, cheers!

Cheyanne

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Overhead photo of a bowl of cucumber dip topped with diced cucumbers, halved cherry tomatoes, crumbled feta, and fresh dill.

Greek Cucumber Hummus Dip

5 from 8 votes
Author: Cheyanne Holzworth
Total Time: 20 minutes
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 6 servings
Print Recipe Pin Recipe
Discover a refreshing twist on classic cucumber dip with my Greek cucumber hummus recipe! This dreamy dip features a blend of creamy chickpeas with crisp cucumbers, tangy Greek yogurt, and herbaceous dill. Adorned with your favorite garden-fresh Mediterranean favorites, like juicy cherry tomatoes and crumbled feta cheese, this cucumber dip will tantalize your taste buds!

Equipment

  • 1 Microwave-Safe Bowl – for softening the chickpeas and garlic
  • 1 Food Processor or High-Speed Blender – for making the cucumber hummus
  • 1 Rubber Spatula – for scraping the food processor bowl
  • 1 Large Serving Bowl – for serving the cucumber dip

Ingredients 

  • 1 (16 ounce) can Cooked Chickpeas – DO NOT DRAIN OR RINSE (substitute: cooked white beans)
  • 2 cloves Garlic – peeled (substitute: 8 cloves roasted garlic)
  • 3 TBS Tahini – well stirred
  • 2 TBS Fresh Lemon Juice – from one small lemon
  • ¾ tsp Onion Powder
  • 1/8 tsp Chili Powder – or more to taste (substitute: cayenne pepper)
  • As Needed Kosher Salt and Ground Black Pepper
  • 1/4 Cup Greek Yogurt – whole milk; plain
  • 1 TBS Extra Virgin Olive Oil
  • 3 TBS Fresh Dill – chopped
  • ½ whole Seedless Cucumber – skin-on, washed and dried
  • Optional Toppings: Crumbled Feta Cheese, Diced Cucumbers, Halved Cherry Tomatoes, Fresh Dill, and Lemon Zest (see article for full list of topping ideas)
  • Serving Suggestions: Pita Chips Crostini, Garlic Bread, or Naan Bread

Instructions

  • Soften Chickpeas and Garlic: Dump the can of chickpeas along with the liquid into a microwave-safe bowl. Add the cloves of garlic. Place the bowl in the microwave and heat on high power for 5-6 minutes, or until chickpeas are very soft. Drain chickpeas, reserving all the liquid. Set chickpeas aside.
    (Note: This step is optional, however it is one of the keys to creating a super smooth dip. Cook time will depend upon the strength of your microwave. You can also do this on the stove-top in a small saucepan if you prefer.)
  • Meanwhile, Grate the Cucumber: Use a pairing knife to slice off the stem end or base end of the cucumber. Then, brace the box grater against a cutting board. Use one hand to hold the grater and the other to hold the cucumber at a 45 degree angle to the grater. Next, press the cut-end of the cucumber against the large grating holes on the side of the box grater and use a back and forth motion to grate the cucumber. Be sure to adjust your grip as you go so that your fingers don’t get too close to the grater.
    (Note: You're looking for about 1 cup of grated cucumber – before squeezing)
    Squeeze Dry: Working in batches, take sections of your grated cucumber and wrap it in paper towels, cheesecloth, or a thin, clean kitchen towel. Squeeze tightly to let the paper towel absorb the liquid and let the extra drip out. Repeat the process with more paper towels until you've thoroughly dried the cucumber, then repeat the process with the remaining grated cucumber.
  • Start Cucumber Hummus: Pour 5 TBS of the reserved chickpea water into the bowl of a food processor or high-speed blender. Add in the garlic cloves, tahini, lemon juice, onion powder, chili powder, and season with 3/4 teaspoon salt and ¼ teaspoon pepper. Process the ingredients for 1 minute. Stop and scrape down the sides and the bottom of the bowl. Then continue to process for an additional minute, or until the tahini mixture is smooth in consistency.
  • Add Softened Beans: Add the softened garbanzo beans to the food processor. Cover the bowl and process the mixture until the it’s very smooth and starts to resemble hummus, about 3 minutes. Scrape down the sides and the bottom of the bowl and process for 1 more minute before proceeding to the next step.
  • Add Yogurt, then Stream in Oil: Add the Greek yogurt to the food processor bowl and process until combined. Then, with the food processor running, slowly stream the tablespoon of oil into the food processor and process until the hummus is very smooth.
  • Stir in Dill and Cucumbers: Add the fresh dill and stir the ingredients until they’re combined. Use a spoon to taste the cucumber dip and adjust the hummus to taste by adding more seasonings for flavor or oil for richness.
  • Garnish and Serve Cucumber Dip: Transfer the cucumber hummus to a large serving bowl and top with crumbled feta cheese, diced cucumbers, halved cherry tomatoes, fresh dill, and lemon zest, if using. Serve with pita chips, crostini toasts, garlic bread, or crudité and enjoy!
    Overhead photo of a bowl of cucumber dip topped with diced cucumbers, halved cherry tomatoes, crumbled feta, and fresh dill.

Notes

  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 75kcal    Carbohydrates: 3g    Protein: 2g    Fat: 6g    Saturated Fat: 1g    Polyunsaturated Fat: 2g    Monounsaturated Fat: 3g    Cholesterol: 1mg    Sodium: 8mg    Potassium: 63mg    Fiber: 0.5g    Sugar: 0.5g    Vitamin A: 34IU    Vitamin C: 3mg    Calcium: 25mg    Iron: 0.4mg
Course: Appetizer, Snack
Cuisine: Greek, Mediterranean

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