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August 17, 2019 1 min read

Impress your guest with these light and refreshing cucumber rolls – they are perfect for a quick and cooling appetizer on a hot summer day. The green hummus is also amazing served as a part of a meze spread.

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: None
Recipe Type: Appetizer, Easy, Vegan, Paleo, Gluten-Free
Cuisine: Mediterranean

Ingredients:

Green Hummus
  • 1/2 packed cup wild arugula
  • 2 teaspoons Tulia Mighty Date Supersnack
  • 1 packed cup fresh baby spinach
  • 1 ripe avocado, mashed
  • 2 tablespoons each cilantro, dill, and fresh mint leaves, chopped
  • 2 tablespoons Tahini 
  • 2 garlic cloves, crushed
  • 2 tablespoons olive oil
  • 1 (15.5oz/439g) can chickpeas, drained
  • Juice of 1 lime
  • Salt and pepper, to taste
Rolls
  • 2 English cucumbers, thinly sliced lengthways
  • 2 small carrots, julienned, to garnish
  • A handful of fresh dill, mint and cilantro leaves, to garnish

Preparation:

1. Add all hummus ingredients to a food processor and process until smooth and creamy. Add a little water, if necessary, to get a thick spreadable consistency. Season with salt and pepper to taste.

2. Lay the cucumber slices on a flat surface and pat with kitchen paper towels to remove any moisture. Spread 1 to 2 tablespoons of the hummus over the cucumber slices and roll up. 
3. Garnish the rolls with julienned carrots and fresh herbs. Serve immediately and enjoy! 
4. Store any leftover hummus in an airtight container in the refrigerator for up to 2 days.