Springtime cucumber and hummus tartines make for the perfect light meal. Simple enough for everyday snacking, yet impressive enough to serve at your next soirée. Your guests will leave begging for the recipe.
While some may call it fancy toast, tartines are part of deep-rooted traditions in countries like France, Germany, Austria and the Netherlands. Toasted and topped with creamy lemon dill hummus, cucumber ribbons, spring radishes and flaky sea salt—incredibly simple, nourishing and share-worthy tartines can be yours!
Cucumber and hummus tartines make for the perfect light meal or appetizer, and can even be transported and assembled amongst the sunshine, spring breezes and wildflowers or in my case, tulip fields! If you’re ever lucky enough to find yourself in the Skagit Valley in springtime, tip-toeing through the tulips are a must.
These tartines are loaded with fresh produce and truly elevates sliced bread. Best of all these cucumber and hummus tartines can do double duty, serving as a light lunch or elegant appetizer. The lemon dill hummus, which is heartily slathered on each slice of toasted bread, is so creamy and delicious. I had to stop myself from eating it all! This recipe makes more hummus than you’ll likely need for the tartines, which just means more for snacking down the road! Feel free to play around with your choice of tartine bread too. Gluten-free, baguette, sprouted, wheat, sourdough, etc., could all work here.
- 2 15.5 oz cans of chickpeas, rinsed and drained
- ⅓ cup tahini
- 2 garlic cloves
- juice of 1 and ½ lemons
- ⅓ cup dill
- ¼ tsp smoked paprika
- 7 tbsp water
- sea salt, to taste
- 4 slices of toasted bread of your choice
- hummus, as desired
- 1 cucumber, sliced into ribbons (removed ends of cucumber and then use a vegetable peeler to peel off ribbons)
- 4 radishes, rinsed, cleaned and stems removed, cut into matchsticks (slice the radishes into ⅛ inch thick rounds, then stack the rounds and cut more than once slice at a time.)
- sprinkles of sea salt, as desired
- dill, optional garnish
- Place all ingredients except for water in a high-speed food processor and whirl away. The mixture will be a bit clumpy.
- Stream in tbsp by tbsp of water until the hummus is smooth and creamy. Add sea salt to taste.
- Set aside.
- Spread hummus evenly on toasted bread.
- Then layer cucumber ribbons as desired.
- Top tartines with radishes, sea salt and dill to finish.
Save leftover hummus for more snacking!