Creamy Hummus and Cucumber Toast with Lemon Zest

Quick Recipe Version (TL;DR)

• Yield: 2 open-faced toasts (2 servings)
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes

Quick Ingredients

• 2 slices hearty bread (about 1.25 cm thick)
• 1/2 cup (120 g) plain hummus
• 2 tbsp (30 g) plain Greek or plant-based yogurt
• 1 small Persian cucumber, very thinly sliced
• 2 tbsp (30 ml) extra-virgin olive oil, divided
• 1 tbsp (15 ml) fresh lemon juice + 1 tsp finely grated lemon zest
• 1 small garlic clove, minced or grated
• 1/4 tsp kosher salt + 1/4 tsp freshly ground black pepper

Do This

• 1. Toast the bread until golden and crisp, about 3–5 minutes (or bake at 400°F / 200°C for 5–7 minutes).
• 2. In a bowl, stir together hummus, yogurt, 1 tbsp olive oil, lemon juice, garlic, salt, and a pinch of pepper until very smooth.
• 3. Thinly slice the cucumber into rounds or ribbons and pat dry with paper towels.
• 4. Spread each warm toast with about 1/4 cup of the creamy hummus mixture.
• 5. Layer cucumber slices generously over the hummus on each toast.
• 6. Drizzle with a little olive oil, then sprinkle lemon zest and plenty of freshly crushed black pepper on top.
• 7. Finish with a tiny pinch of salt (and herbs if you like) and serve immediately while the toast is still slightly warm.

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Why You’ll Love This Recipe

• It is incredibly fast: from craving to first bite in about 15 minutes.
• Creamy hummus and cool cucumber make a refreshing, satisfying snack or light lunch.
• Mostly pantry and fridge staples, easy to customize with what you have on hand.
• Perfect for warm days, no real cooking required beyond toasting bread.

Grocery List

• Produce: 1 small Persian or 1/2 English cucumber, 1 lemon, 1 small garlic clove, fresh herbs (dill, parsley, or mint, optional)
• Dairy: Plain Greek yogurt (or unsweetened plant-based yogurt)
• Pantry: Hummus, hearty bread (sourdough or multigrain), extra-virgin olive oil, kosher salt, flaky sea salt (optional), freshly ground black pepper, red pepper flakes or Aleppo pepper (optional)

Full Ingredients

For the creamy hummus spread

• 1/2 cup (120 g) plain hummus (store-bought or homemade)
• 2 tbsp (30 g) plain Greek yogurt or unsweetened plant-based yogurt
• 1 tbsp (15 ml) extra-virgin olive oil
• 1 tbsp (15 ml) freshly squeezed lemon juice
• 1 small garlic clove, finely grated or minced
• 1/8 tsp kosher salt, or to taste
• 1/8 tsp freshly ground black pepper

For the cucumber toast assembly

• 2 slices hearty country or sourdough bread, about 1.25 cm thick (approximately 40–50 g each)
• 1 small Persian cucumber or 1/2 small English cucumber (about 80–100 g), very thinly sliced into rounds or ribbons
• 1 tsp finely grated lemon zest (from about 1/2 lemon)
• 1 tsp extra-virgin olive oil, for drizzling
• 1/8 tsp flaky sea salt or kosher salt, for finishing
• 1/8 tsp freshly ground black pepper, plus more to taste

Optional garnishes

• 1 tbsp finely chopped fresh dill, parsley, or mint
• A pinch red pepper flakes or Aleppo pepper, for gentle heat
• Lemon wedges, for serving

Step-by-Step Instructions

Step 1: Gather and prep your ingredients

Set out all of your ingredients so they are easy to reach. Rinse the cucumber and lemon under cool water and pat dry. If using fresh herbs, rinse, dry, and finely chop about 1 tablespoon.

Slice the bread into 1.25 cm thick slices if it is not already sliced. Very thin slices can become too crisp and shatter; thicker slices give you a nice chewy interior with a crunchy surface, perfect for an open-faced toast.

Step 2: Make the creamy lemon hummus

In a small mixing bowl, combine the hummus, Greek yogurt, 1 tbsp (15 ml) olive oil, lemon juice, grated or minced garlic, 1/8 tsp kosher salt, and 1/8 tsp black pepper.

Stir vigorously with a spoon or small whisk for 30–60 seconds until the mixture looks very smooth, fluffy, and slightly lighter in color. Taste and adjust the seasoning: add a pinch more salt or lemon juice if you want it brighter, or more pepper if you like a mild kick. Set aside while you toast the bread.

Step 3: Toast the bread

You can toast the bread in a toaster or the oven.

Toaster method: Place the bread slices in your toaster and toast on a medium setting until crisp and golden, about 3–4 minutes depending on your toaster.

Oven method: Preheat the oven to 400°F (200°C). Place the bread on a baking sheet. If you like, lightly brush or spray the tops with a little olive oil for extra flavor. Bake for 5–7 minutes, turning the slices once halfway through, until the edges are golden brown and the centers feel crisp.

Remove the toast and let it cool just for 1–2 minutes. You want the slices warm but not so hot that the hummus becomes runny.

Step 4: Slice and dry the cucumber

While the bread is toasting, use a sharp knife or mandoline to very thinly slice the cucumber into rounds or long ribbons. Aim for slices about 1–2 mm thick so they bend and layer nicely on the toast.

Lay the cucumber slices on a plate lined with a paper towel and gently pat them dry with another paper towel. This step removes excess moisture so your toast stays crisp instead of getting soggy.

Step 5: Spread the creamy hummus on the toast

Place the warm toast slices on a cutting board or serving plate. Divide the creamy hummus mixture between the two slices, using about 1/4 cup per toast.

Use the back of a spoon to spread the hummus all the way to the edges in an even layer. If you like a decorative look, drag the spoon lightly through the hummus to create soft swirls and ridges that will catch the olive oil and lemon zest later.

Step 6: Layer the cucumber and finish with lemon zest and pepper

Arrange the cucumber slices on top of the hummus. You can overlap them in neat shingled rows, fan them out in a semi-circle, or pile them more casually for a rustic look. Use all the cucumber; a generous layer keeps the toast cool and refreshing.

Drizzle each toast with about 1/2 tsp olive oil. Sprinkle the lemon zest evenly over the top, then finish with the remaining 1/8 tsp black pepper and a small pinch of flaky sea salt. If using herbs or red pepper flakes, scatter them over now as well.

Step 7: Serve and enjoy immediately

Serve the hummus-and-cucumber toasts right away while the bread is still lightly warm and the cucumbers are crisp. For easier eating, you can cut each toast diagonally in half or into thick strips.

If you like extra brightness, serve with lemon wedges on the side so everyone can squeeze a little more lemon juice just before biting in.

Pro Tips

• Pat the cucumbers dry. Removing surface moisture keeps the bread from softening too quickly and makes the topping feel extra crisp and fresh.
• Use really fresh pepper. Freshly cracked black pepper has far more aroma and a pleasant bite compared to pre-ground; it makes a big difference in such a simple recipe.
• Warm toast, cool topping. Aim to assemble the toasts while the bread is still slightly warm but not hot. This contrast in temperature is part of what makes the snack so satisfying.
• Taste the hummus as you go. Store-bought hummus varies in salt and lemon. Always taste and adjust the creamy mixture so it is bright and well-seasoned before spreading.
• Slice the cucumber very thin. Delicate slices fold and layer beautifully, giving each bite a good balance of bread, hummus, and cucumber.

Variations

• Avocado upgrade: Add thin slices of ripe avocado under or over the cucumbers for a richer, more filling toast. Sprinkle with a few extra flakes of sea salt to keep the flavors bright.
• Herb-loaded version: Stir 1–2 tbsp of finely chopped fresh herbs (dill, parsley, or mint) directly into the hummus mixture for a green-flecked, garden-fresh spread.
• Spicy version: Add 1/4 tsp red pepper flakes or Aleppo pepper to the hummus and another pinch on top for a gentle, warming heat that contrasts nicely with the cool cucumber.

Storage & Make-Ahead

The assembled toasts are best eaten right after you make them, while the bread is crisp and the cucumbers are fresh. If they sit too long, the bread will soften.

You can, however, prepare components ahead of time:

Make the creamy hummus spread up to 3 days in advance and store it in an airtight container in the refrigerator. Slice the cucumber up to 1 day ahead; store it in a sealed container lined with a paper towel to absorb excess moisture. Toast the bread and assemble just before serving.

If you have leftover assembled toast, refrigerate it in an airtight container for up to 4 hours. The texture will be softer but still tasty as a quick snack.

Nutrition (per serving)

Approximate values per serving (1 open-faced toast), assuming Greek yogurt and sourdough bread:

Calories: ~270 kcal; Protein: ~8 g; Carbohydrates: ~24 g; Fat: ~17 g; Saturated Fat: ~2 g; Fiber: ~4 g; Sodium: ~340 mg. These numbers are estimates and will vary based on the exact brands and amounts you use.