Cucumber Rolls with Hummus and Mint

Cucumber Rolls with Hummus and Mint Recipe

Hello! Let's prepare together these delicious rolls that are the very definition of freshness. It's a dish I love because it combines the crunchy texture of the vegetable with the creaminess of the filling, achieving a perfect balance for an appetizer or a light, uncomplicated dinner. You don't need to turn on the stove, just a desire to eat something tasty and healthy.

Preparation time

Organizing our time is key to enjoying the process without rushing, here's the breakdown so you know exactly how long it will take to have this light snack ready.

• Preparation: 20 minutes
• Cooking: 0 minutes
• Total: 20 minutes
• Servings: 4 people (approx. 12 rolls)
• Difficulty: Easy

Ingredients

To achieve some cucumber rolls perfect, the quality of the raw ingredients is fundamental. Here is the exact list of what we will need on the workbench.

For the base and filling

• 2 large cucumbers (preferably English or European variety, which are longer and have fewer seeds)
• 250 grams of hummus traditional (you can use homemade or a good quality store-bought one)
• 100 grams of feta cheese crumbled
• 1 bunch of mint fresh

For the dressing and final touch

• 2 tablespoons of extra virgin olive oil
• Salt to taste
• Freshly ground black pepper
• Juice of half a lemon (Optional)
• Sesame seeds (Optional for garnish)

If you can't find English cucumber, you can use common cucumber, but I recommend peeling it completely if the skin is very thick or bitter. If you're not a fan of feta, you can omit or substitute it, although its salty touch contrasts wonderfully with the freshness of the dish. For those looking for interesting variations, these rolls have a similar technique to the cucumber rolls with cheese and walnut, where the dairy adds another dimension of flavor.

Utensils we will use

We don't need sophisticated equipment, but we do need basic tools to make the job easier, especially for cutting the cucumber into uniform slices.

• Vegetable peeler (wide blade is better) or a hand mandoline
• Stable cutting board
• Sharp knife (chef's or paring knife)
• Absorbent kitchen paper (very important)
• Small spoon or spatula for spreading
• Plate or flat tray for serving

Preparation

Let's assemble these fresh ingredients step by step. The key is to treat the cucumber gently so that it maintains its crispy texture without releasing too much water.

1. Wash and prepare the cucumber

   Wash the cucumbers very well under the tap with cold water. If they are not organic, you can scrub the skin well. Cut off the ends of the cucumber and discard them. There's no need to peel them completely if you use the English variety, as the skin adds color and fiber, but if you use common cucumber and the skin is tough, remove it partially, leaving alternating strips.

2. Slice the cucumber

   With the help of a mandoline or peeler, cut long slices lengthwise from the cucumber. They should be about 2 to 3 millimeters thick. The first slices that are just skin can be saved for a salad; we need those with flesh to be able to roll them well. Try to make them come out whole from beginning to end.

3. Dry the slices (Critical Step)

   Spread the cucumber slices on a cutting board or a clean surface. Place kitchen paper on top and press gently to absorb excess moisture. This is vital so that the hummus adheres well and the roll doesn't slip or become watery.

4. Spread the filling

   Take a dry cucumber slice. With a spoon or spatula, spread a thin layer of hummus along the entire strip, leaving the last centimeter at the end free so that the filling doesn't overflow when closed. Do not put a very thick layer or it will be difficult to eat.

5. Add flavor and texture

   Sprinkle a little crumbled feta cheese over the hummus. Wash and dry the leaves of mint, chop them finely (or leave them whole if they are small) and place them distributed over the cheese. Add a pinch of black pepper.

6. Roll carefully

   Begin to roll the slice from the filled end towards the free end. Do it gently but firmly so that it is compact. If the cucumber tends to open, you can use a toothpick to secure it, although the hummus's own moisture usually acts as «glue.».

To finish and serve

Once all the rolls are formed, place them on the serving tray with the seam facing down or secured. Just before serving, drizzle a thin stream of extra virgin olive oil over them and, if you decided to use it, a few drops of lemon juice to enhance the flavors. Finish by decorating with sesame seeds and a few extra leaves of fresh mint for color. If you want to give it an exotic touch, you can accompany them with a small bowl of thai sweet and chili sauce for dipping; the sweet-spicy contrast elevates the experience. Serve immediately to enjoy the crunchy texture. You can accompany them with some whole wheat toast if you want something more substantial.

Nutritional Information

• Calories: 45 kcal
• Proteins: 2 g
• Fats: 3 g
• Carbohydrates: 3 g
• Fiber: 1 g

Nutritional values are approximate estimates per roll, calculated based on standard ingredients. They may vary depending on the hummus brand or the type of cheese used.

5 keys to make it perfect

Sometimes the simplest recipes have small secrets that make the difference between a correct dish and a spectacular one. Here I share my essential points.

1. Thickness matters: If you cut the cucumber too thin, it will break when handled; if it's too thick, it will crack when rolled. Look for that flexible middle ground, similar to the thickness of a credit card.

2. Control the moisture: I insist a lot on drying with absorbent paper. Water is the enemy of adhesion in this dish. If you skip this step, the filling will slide off and you'll end up with a mess on the plate.

3. Boost the hummus: If you use store-bought hummus, liven it up by adding an extra squeeze of lemon or a little cumin before spreading. A flavorful hummus is the heart of the recipe.

4. Serving temperature: These healthy appetizers should be served cold. If you prepare them in advance, keep them in the fridge, but take them out 5 minutes before so they are not frozen and the flavors can be better appreciated.

5. Creativity in the filling: Although the classic recipe is delicious, don't be afraid to experiment. Sometimes I add very finely chopped roasted red pepper for color and sweetness, reminiscent of the flavors of some Mediterranean vegetables.

When is it ideal to enjoy it?

This is one of those versatile dishes that work in multiple scenarios. Personally, I love preparing it as part of a snack table when I have guests in summer, as it is a cold dish that is very refreshing. It is ideal as a light starter before a heavier main course.

It also works wonderfully for a picnic, as long as you carry them in an airtight and refrigerated container. If you are looking for options for a more formal celebration or a themed dinner, they fit perfectly alongside other small bites like grape leaves and tabbouleh, creating a very Mediterranean and healthy atmosphere. Furthermore, being a vegetarian food, you ensure you have inclusive options for all your guests.

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Frequently asked questions

Share your experience

Cooking is for experimenting and sharing. I'd love to know how your rolls turned out, if you dared to add any extra ingredients, or if you served them at a special gathering. Leave your comment and share your own little tricks so we can all keep learning!

Culinary glossary

Mandoline: Kitchen utensil with an integrated sharp blade used to cut fruits and vegetables into very thin and uniform slices, something difficult to achieve with just a knife.

Plating: Action of placing food on the plate or serving tray in an aesthetic and orderly manner before serving diners.

Sticks: Type of cut in cooking where the ingredient is cut into elongated, more or less thick rectangular strips, similar to a small stick.

To spread: Spreading a creamy or pasty substance (like hummus or pâté) over the surface of another food (like cucumber or bread).

Dress: Seasoning or flavoring food with ingredients such as salt, oil, vinegar, spices, or sauces to enhance its flavor before consumption.