These Carrot Hummus Cucumber Cups are a refreshing, flavorful bite-sized snack that combines creamy roasted carrot hummus with cool, crisp cucumber. The natural sweetness from the roasted carrots blends beautifully with tahini, lemon, and spices, while the cucumber acts as a perfect edible vessel—crunchy, hydrating, and visually striking. It’s an ideal make-ahead appetizer for gatherings, picnics, or a healthy midday snack.

Why You’ll Love This Recipe

I like how simple yet elegant this recipe is. The roasted carrots add a natural sweetness and depth to the hummus that sets it apart from traditional versions. The cucumber cups not only look beautiful, but they make it easy to serve and eat without utensils or bread. Everything is fresh, light, and nutritious, yet it feels indulgent. I also enjoy that I can easily customize the filling or seasoning depending on the occasion. It’s quick to prepare, especially once the hummus is made, and it’s always a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound carrots, peeled and cut into thin sticks

• 3 cloves garlic, peeled

• 3 tablespoons olive oil, divided

• 2 large cucumbers

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon honey

• ½ teaspoon black pepper

• ½ teaspoon salt

• 3 tablespoons tahini

• 2 tablespoons fresh lemon juice

• 1 small handful fresh cilantro, chopped

Directions

1. Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper.

2. Place the carrot sticks and peeled garlic cloves on the tray, then drizzle with 1 tablespoon of olive oil. Toss to coat evenly.

3. Roast in the oven for about 15–20 minutes, or until the carrots are tender and slightly caramelized.

4. While the carrots are roasting, prepare the cucumbers. Use a vegetable peeler to strip a few vertical lines down the sides for a decorative look.

5. Slice each cucumber into 2 to 3-inch sections. I find that 2-inch pieces are ideal for bite-sized servings.

6. Use a melon baller or small spoon to carefully scoop out the seeds and flesh from the center of each cucumber segment, forming a cup. Be sure to leave a thin base so the filling doesn’t fall through.

7. Once the carrots and garlic are done roasting, let them cool slightly.

8. Transfer the carrots and garlic into a food processor. Add the remaining 2 tablespoons olive oil, cumin, coriander, honey, black pepper, salt, tahini, lemon juice, and chopped cilantro.

9. Blend on high speed for 2–3 minutes, scraping down the sides as needed, until the hummus is smooth and creamy.

10. Chill the carrot hummus in the refrigerator for at least 15 minutes to firm up the texture.

11. Spoon or pipe the carrot hummus into each cucumber cup, filling them generously.

12. Serve immediately or refrigerate until ready to serve.

Servings And Timing

• Servings: Makes approximately 12 cucumber cups (serves about 4 to 6 people)

• Prep Time: 20 minutes

• Cook Time: 20–25 minutes

• Total Time: 40–45 minutes

Variations

• Add a pinch of cayenne pepper or a teaspoon of harissa to the hummus for a spicier kick.

• Substitute the cilantro with fresh dill, parsley, or mint for a different herbaceous flavor.

• Try using beetroot or red pepper hummus for a colorful variation.

• Top each cup with crushed pistachios, toasted sesame seeds, or a drizzle of olive oil for extra texture.

• For a party platter, make smaller cucumber cups using Persian cucumbers and offer a variety of hummus flavors.

Storage/Reheating

I store any leftover carrot hummus in an airtight container in the refrigerator for up to 3 to 4 days. The cucumber cups, however, should be filled just before serving to avoid sogginess. If I need to prepare in advance, I keep the cucumber cups and hummus separate and assemble them right before serving. There’s no need for reheating, as this is meant to be served chilled or at room temperature.

FAQs

Can I Make The Hummus Ahead Of Time?

Yes, I like to make the hummus a day in advance and store it in the fridge. This also helps the flavors develop even more.

What Can I Use Instead Of Tahini?

If I don’t have tahini on hand, I use smooth peanut butter or sunflower seed butter as an alternative. It changes the flavor slightly but still works well.

Can I Make This Recipe Vegan?

Absolutely. I simply replace the honey with maple syrup or agave, or leave out the sweetener altogether.

What Type Of Cucumber Works Best?

I prefer large English cucumbers because they’re firm and have fewer seeds. Smaller cucumbers like Persian ones work too, especially for mini cups.

How Do I Prevent The Cucumber Cups From Getting Watery?

I always make sure to pat the inside of the cucumber cups dry with a paper towel before filling. Also, keeping the filling and cups separate until just before serving helps a lot.

Conclusion

Carrot Hummus Cucumber Cups are a delicious blend of sweet, savory, and fresh flavors—all wrapped into one beautiful bite. I love making these when I want something light yet satisfying. They’re visually impressive, packed with nutrients, and easy to adapt for any occasion. Whether I’m hosting friends or preparing a healthy snack for myself, these little cups always hit the spot.