Chickpea, quinoa & cucumber hummus
A fresh, cucumber-lightened take on chickpea hummus, with cooked quinoa.
AI-generated food image for illustration. Presentation may differ from the recipe.
Ingredients
Suggested kitchen quantities. See the source note.
In the kitchen
- 1
Wash and chop the cucumber. Drain the cooked chickpeas.
- 2
Blend chickpeas, cooked quinoa, cucumber, garlic and lemon. Add water gradually to reach a thick dip consistency.
- 3
Taste before adding salt. Serve as a dip and refrigerate promptly.
Use fully cooked chickpeas and quinoa. Hummus is a component of a meal; portions and carbohydrate needs vary.
Shared with care.
Credited clearly.
The dinner post names two distinct dishes, including this chickpea–quinoa hummus. All quantities, servings, cooking assumptions and blending instructions are an untested editorial adaptation. No tahini is added because the caption does not name it.
Original ingredients, translated: Hummus of chickpeas and quinoa with lemon juice, salt, garlic and cucumber.
View the original community post Post accessed 26 October 2026. Facebook membership may be required.