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–+ servings

Greek Cucumber Hummus Dip

Overhead photo of a bowl of cucumber dip topped with diced cucumbers, halved cherry tomatoes, crumbled feta, and fresh dill.
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!
Author: Cheyanne Holzworth
Total Time: 20 minutes
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 6 servings

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