Cucumber hummus bites with chia sprouts are a fresh, flavorful, and visually beautiful snack that I love making for parties, light lunches, or everyday healthy munching. The cool crunch of cucumber, the smooth richness of hummus, and the earthy texture of chia sprouts combine to create a satisfying bite-sized treat that’s as good for the body as it is for the taste buds.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 large English cucumber
1 cup hummus (store-bought or homemade)
½ cup chia sprouts (or substitute with alfalfa or radish sprouts)
1 tablespoon lemon juice
Freshly ground black pepper, to taste
Pinch of smoked paprika (optional)
Fresh herbs for garnish (parsley, dill, or mint)
Directions
I start by washing and drying the cucumber, then slicing it into ½-inch thick rounds.
With a melon baller or small spoon, I gently scoop out a shallow indentation in the center of each slice, making sure not to go all the way through.
I drizzle the slices with lemon juice and add a pinch of black pepper for flavor.
Using a spoon or piping bag, I fill the hollowed-out centers with creamy hummus.
Then I top each one with a small pinch of chia sprouts.
For extra color and flavor, I finish them with a light dusting of smoked paprika and a fresh herb leaf like mint or dill.
I serve them right away or chill them in the fridge until it’s time to enjoy.
Servings and timing
This recipe makes about 20 bites and takes just 15 minutes from start to finish.
Each bite is around 45 kcal, making them a light yet satisfying option.
Variations
When I feel like switching things up, I sometimes use beet or roasted red pepper hummus for a different flavor and color. Microgreens or shredded carrots make a fun alternative to chia sprouts, and for extra zest, I’ve added a tiny drizzle of sriracha or balsamic glaze before serving. For an herby twist, I love mixing chopped dill or mint right into the hummus.
Storage/Reheating
These bites are best enjoyed fresh, but if I need to prep ahead, I store them in an airtight container in the fridge for up to 24 hours. I avoid stacking them so they don’t get soggy. Reheating isn’t necessary since they’re served chilled or at room temperature.
FAQs
How far in advance can I make cucumber hummus bites?
I usually make them no more than a day ahead, storing them in a single layer in the fridge. They're best within 24 hours to keep the cucumber crisp.
Can I use a different type of cucumber?
Yes, I’ve used Persian cucumbers when I want smaller bites, though English cucumbers give more surface area for toppings.
What kind of hummus works best?
Classic hummus is great, but I’ve also used roasted garlic, spicy, and lemon herb varieties—all delicious. I just avoid overly watery ones to keep the bites tidy.
Are there other toppings I can use besides sprouts?
Absolutely. I’ve tried shredded carrots, pomegranate seeds, microgreens, and even sunflower seeds for crunch and color.
Can I make this recipe kid-friendly?
Yes, kids love the fun shapes and creamy texture. I sometimes skip the sprouts and let them help decorate with chopped veggies or herbs.
Conclusion
Cucumber hummus bites with chia sprouts are a go-to for me when I want something healthy, quick, and elegant. They’re full of flavor, endlessly adaptable, and perfect for any occasion—from solo snacking to party platters. I always feel good serving (and eating) them, knowing they’re fresh, plant-based, and packed with nutrition.
📖 Recipe:
Cucumber Hummus Bites with Chia Sprouts
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- Author: Cheryl
- Total Time: 15 minutes
- Yield: 20 bites
- Diet: Vegan
Description
Cucumber hummus bites with chia sprouts are refreshing, bite-sized snacks featuring crisp cucumber rounds topped with creamy hummus, chia sprouts, and herbs. Perfect for parties, light lunches, or healthy snacking.
Ingredients
1 large English cucumber
1 cup hummus (store-bought or homemade)
½ cup chia sprouts (or substitute with alfalfa or radish sprouts)
1 tablespoon lemon juice
Freshly ground black pepper, to taste
Pinch of smoked paprika (optional)
Fresh herbs for garnish (parsley, dill, or mint)
Instructions
- Wash and dry the cucumber, then slice it into ½-inch thick rounds.
- Using a melon baller or small spoon, scoop a shallow indentation in the center of each slice without cutting through.
- Drizzle the slices with lemon juice and season with freshly ground black pepper.
- Fill each indentation with hummus using a spoon or piping bag.
- Top each bite with a pinch of chia sprouts.
- Optionally, sprinkle smoked paprika and place a fresh herb leaf on top for garnish.
- Serve immediately or chill until ready to enjoy.
Notes
These are best enjoyed fresh within 24 hours.
Customize by using flavored hummus or different sprouts and toppings.
Avoid overly watery hummus to maintain structure.
Store in a single layer in an airtight container to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bite
- Calories: 45
- Sugar: 1g
- Sodium: 60mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
