Cucumber and Hummus Boats

Total Time Prep/Total Time: 30 min.
Yield 6 servings
Test Kitchen Approved
The refreshing combo of cucumber and hummus really brings this meatless meal together. It transports easily, making it a great option for weekday lunches. — Matthew Hass, Ellison Bay, Wisconsin

Ingredients

  • 1 cup quinoa, rinsed
  • 6 medium cucumbers
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 package (4 ounces) crumbled tomato and basil feta cheese
  • 1/2 cup pitted Greek olives, chopped
  • 1/4 cup lemon juice
  • 3 tablespoons honey
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon pepper
  • 1 carton (14 ounces) roasted garlic hummus
  • Minced fresh basil, optional

Directions

  1. Cook quinoa according to package directions. Transfer to a large bowl; cool slightly.
  2. Meanwhile, cut each cucumber in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Add garbanzo beans, tomatoes, cheese and olives to quinoa. In a small bowl, whisk lemon juice, honey, oil, garlic and pepper until blended. Pour over quinoa mixture; gently toss to coat. Spread about 2 tablespoons hummus inside each cucumber shell. Top each with about 1/3 cup quinoa mixture. Sprinkle with basil if desired.

Nutrition Facts

2 stuffed cucumber halves: 482 calories, 21g fat (3g saturated fat), 10mg cholesterol, 1026mg sodium, 60g carbohydrate (17g sugars, 11g fiber), 16g protein.

The refreshing combo of cucumber and hummus really brings this meatless meal together. It transports easily, making it a great option for weekday lunches. — Matthew Hass, Ellison Bay, Wisconsin
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC