Cucumber Recipe

Cucumber with Hummus & Pickled Beets

1. 1

   Prepare cucumbers

   Wash the English cucumbers and trim the stem ends. Using a vegetable peeler or sharp knife, remove alternating strips of skin if you want a striped look (optional). Slice each cucumber into 1/2-inch thick rounds. For a more elegant presentation, you may slice on the bias into 1/2-inch ovals. Arrange the slices in a single layer on a large platter or overlapping slightly in a circular pattern.

2. 2

   Season hummus

   In a small bowl, stir the prepared hummus with the lemon juice, 1/4 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper to brighten flavors. If the hummus is very thick, stir in 1 teaspoon water or olive oil to loosen to a spreadable consistency.

3. 3

   Assemble cucumber rounds

   Using a small spoon or piping bag, place about 1 teaspoon to 1 tablespoon (depending on cucumber size) of seasoned hummus on each cucumber slice. Spread gently so the hummus forms a small dollop or shallow well on top of each slice.

4. 4

   Add pickled beets

   Take the thinly sliced pickled beets and cut larger slices into quarters if needed to fit on the cucumber rounds. Place one small piece of pickled beet on top of the hummus on each cucumber slice. If using very small beets, use one slice per cucumber; for larger beet slices, cut to fit.

5. 5

   Finish with oil and seasonings

   Drizzle extra-virgin olive oil lightly over the assembled cucumber bites, distributing the 2 tablespoons evenly (about a few drops per piece). Sprinkle the remaining 3/4 teaspoon sea salt and 1/4 teaspoon black pepper evenly across the platter, then dust the smoked paprika over the beet-topped hummus for color and smokiness.

6. 6

   Garnish

   Scatter the chopped fresh dill and toasted sesame seeds over the platter. Add microgreens or a few arugula leaves for brightness if using. Taste one piece and adjust with a tiny additional pinch of salt or a few drops of extra lemon juice if needed.

7. 7

   Serve

   Serve immediately at room temperature as an appetizer or snack, or cover and chill up to 1 hour before serving. If chilled, allow the platter to sit 5–10 minutes at room temperature before serving so the oil softens and flavors open.