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Gavroche's Cucumber Parsley Hummus Dip
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
A cool, creamy hummus dip with cucumbers, parsley and greek yogurt. Great summertime snack that packs a protein punch.
Course: Dip/Snack
Cuisine: Middle Eastern
Servings: 10 people
Author: Christine | Mid-Life Croissant
  • 2 cups of chick peas
  • 1/2 cup of cucumber; peeled seeded and chopped.
  • 9 Tablespoons of tahini
  • 2 garlic cloves minced
  • 1/3 cup parsely finely diced
  • 2 Tablespoons 0% plain greek yogurt
  • juice of half a lemon
  • 1 tsp olive oil
  • up to 1/3 cup of water
  1. Place cucumber, tahini, garlic, parsely, yogurt, lemon juice and olive oil in the bowl of your food processor and process until smooth. Add water little by little if necessary.

  2. Once you've got that to your desired consistency, add the chick peas gradually making sure they get fully incorporated. Scrape down sides and stir with small plastic spatula if necessary.
  3. Once all chickpeas are incorporated add water to desired consistency and salt and black pepper to taste.
  4. Scoop into serving bowl, drizzle with olive oil, and garnish with toasted pine nuts, sumac, or whole chick peas if desired.
Recipe Notes

Serve with pita, chips, crackers or crudité.