By Grocery List Plus Editorial Staff | Published on June 11, 2026

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Cucumber Hatch Chile Hummus Boats

Serves 6

254 cal · 10 min

Cucumber Hatch Chile Hummus Boats

Recipe GLPR48617665d7e0b4

3.8(1)
Appetizer
10 min
254 cal
Servings: 6
No-Cook
SNAP eligible

Crisp Persian cucumber halves filled with a vibrant roasted Hatch chile-infused hummus and topped with toasted pine nuts. This fresh, zesty appetizer combines smoky roasted chiles with creamy chickpea hummus for a perfect gluten-free, vegan starter that's ready in minutes.

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Ingredients

1 roasted or grilled Hatch chile

1/8 teaspoon Hatch chile powder

6 Persian cucumbers

1/3 cup extra virgin olive oil

2 cloves garlic, minced

1 can no-salt-added chickpeas, drained and rinsed

1 tablespoon pine nuts

Directions

  1. Combine the roasted Hatch chile, drained chickpeas, garlic, and olive oil in a food processor. Blend until the mixture reaches a smooth, creamy consistency. Season with the zesty lime seasoning if available.

  2. Slice each Persian cucumber in half lengthwise to create 12 cucumber boats.

  3. Using a small spoon or melon baller, gently remove the seeds from the center of each cucumber half, creating a shallow well.

  4. Transfer the hummus to a pastry bag or small spoon and fill each cucumber boat with a generous amount of hummus.

  5. Sprinkle the top of each hummus-filled cucumber with a pinch of Hatch chile powder and several toasted pine nuts.

  6. Serve immediately while the cucumbers are crisp, or refrigerate until ready to serve.

Comments

Grocery List Plus Editorial Staff3.75

Hatch chiles and hatch chile powder are a real roadblock in Charlotte: neither is reliably stocked at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger banners outside late August through September. You'd need to special-order from a specialty grocer or make the trip to a Latin market, adding real time and cost to a 10-minute recipe. Pine nuts run $12–$15 a pound and are the second expensive anchor; chickpeas from a can run $1, but the full ingredient list lands around $18–$22 total, or $3–$3.75 per serving. The actual hands-on time is honest, but this is a same-night appetizer or side that doesn't hold well overnight, and it demands the full seasonal and sourcing commitment to justify cooking it.

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