Cucumber Dill Low Carb Hummus

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Let’s be real – hummus is kind of a staple in a vegan diet. It’s delicious, protein-rich and pairs with so many things! It’s also crazy easy to make, and I’ve really been trying to make more of my food these days. After all, it really doesn’t take that much time, and the result is so satisfying! Plus, making your own low carb hummus can really help the old vegan keto budget.

Recently, I went to a party where there was a cucumber hummus dip out, and boy was it delicious. I honestly had never thought of using cucumber to “lighten up” the hummus before, but it really makes a difference. This hummus was smooth and light, yet still had that nice rich flavor I’ve come to expect. So, naturally, I’ve been dreaming about recreating this magical low carb hummus all week.

This batch of hummus will certainly last you a while, and would be delightful with some flax crackers or veggies!

Cucumber Dill Low Carb Hummus | A lighter twist on a vegan classic, sure to please any palate!

Notes on Making Cucumber Dill Low Carb Hummus

  • If you aren’t a fan of dill, you can really omit it completely, and don’t have to substitute anything.
  • I used roasted garlic for this recipe (5 cloves!), but 2-3 cloves of fresh garlic, or a heaped teaspoon of powdered garlic will also do the trick.
  • I used chickpeas for this, but if you really want to cut the carbs significantly, and aren’t afraid of soy, edamame is a good option as well!
  • I used apple cider vinegar as the acid, but you could use lemon juice instead, and the hummus will be just as delicious! I just happened to have ACV on hand.
  • It helps to use canned beans, or those that have been overcooked in a slower cooker in order to achieve a really smooth texture.
  • This will require a few minutes in a high powered blender. Don’t give up! It’s worth it.
Cucumber Dill Low Carb Hummus | A lighter twist on a vegan classic, sure to please any palate!

Cucumber Dill Low Carb Hummus

Print Recipe
Calories 36


  • 1 can 1.75 cups chickpeas
  • 2 cups cubed cucumber
  • 1/4 cup tahini
  • 1/4 cup apple cider vinegar
  • 5 cloves roasted garlic
  • 1 tsp dried dill
  • 1/2 tsp salt


  • Toss everything in a blender, and process until smooth. I like to blend everything but the chickpeas first, so a nice soup is created, and then add the chickpeas in slowly so the hummus comes together really smoothly.
  • That level of care is totally unnecessary, though, and you can pretty much shove everything in the blender in any order!


Serving: 2 | Calories: 36kcal | Carbohydrates: 2.8g | Protein: 1.1g | Fat: 1.9g | Fiber: 1.1g

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