SPONSORED: We get excited about good food and great ingredients, so we’ve teamed up with Divine Flavor to bring you delicious recipes for each season made with their fresh produce.
This is a refreshing appetizer we can’t get enough of. Crisp cucumbers are rolled with a flavorful black bean hummus for a bite that won’t weigh you down or be too rich.
The holidays are finally upon us so key up the get-togethers, parties, food, food and more food that will be consumed. With the most indulgent foods being consumed in between Thanksgiving through New Year’s – I always love to throw in some really healthy, yet flavorful dishes to offset the gluttony and honestly, I prefer healthy options over rich, heavier foods.
Cucumbers are rich in potassium, vitamin C, B1, biotin and magnesium. Plus, during the holidays when we tend to neglect hydration, they are filled with water. I used Divine Flavor’s organic cucumbers for my recipe. In this recipe I share my latest obsession – black bean hummus but you can easily use store-bought if you prefer. This appetizer takes minutes to make so they are perfect for impromptu gatherings. 
You can use a vegetable peeler or a mandoline to thinly slice your cucumber ribbons. I preferred the mandoline (please note: use the guide to protect your hand from the sharp blade. I used my hand initially for the first few ribbons when the cucumber was still thick).
Make sure you spread the hummus to the very end, even if it comes out a bit, to ensure they stay together and maintain the rolled shape.
You can leave plain or top with fresh dill sprigs for an idea or I used some pomegranate seeds for a festive red and green color palette. You can prepare these about an hour ahead of time if you’re hosting or attending a party.
Print
Black Bean Hummus Cucumber Rolls
- Total Time: 10 minutes
- Yield: Serves 4
- Diet: Vegan, Gluten-Free
Description
Crisp cucumbers rolled with a vibrant black bean hummus. A light, flavorful appetizer perfect for any occasion.
Ingredients
- 1 can black beans
- 1 clove garlic
- 1 lemon
- 2 tbsp (30 ml) tahini
- 1 tbsp (15 ml) olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
Instructions
- Add a clove of garlic to a food processor and pulse 4-5 times.
- Add black beans, juiced lemon, tahini, cumin, paprika, pepper, and salt.
- Turn on the food processor and, while running, drizzle in olive oil through the spout.
- Stop and scrape down the sides as needed.
- Blend for another 30 seconds.
- Taste and adjust seasonings.
Notes
- For a smoother hummus, remove the black bean skins before blending.
- To make ahead, prepare the hummus up to 2 days in advance and store it in an airtight container in the refrigerator.
- English cucumbers are ideal for rolling, but you can substitute other varieties of cucumbers if desired.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 5
- Sodium: 200
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 20
- Fiber: 8
- Protein: 8
Frequently Asked Questions
Can I make black bean hummus without a food processor?
A blender works as well as a food processor for this recipe. For a chunkier result, mash the beans with a fork and stir in the remaining ingredients by hand.
Do I need to cook canned black beans before making the hummus?
No, canned black beans are already cooked. Drain and rinse them thoroughly to remove excess sodium before processing.
How thin should I slice the cucumber for the rolls?
Use a mandoline or vegetable peeler to create thin, flexible ribbons about 1/16 inch thick. They need to be thin enough to roll around the filling without breaking.
How long does black bean hummus keep in the fridge?
Store in an airtight container for up to 5 days. Press a layer of plastic wrap directly onto the surface before sealing to slow oxidation.
