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.
Let’s keep it real. It’s the small things that make life oh-so-much better, like these 10-minute cucumber and hummus tartines.
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.