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Mediterranean-Style Cucumber Boats 🥒🍅🧄
These Mediterranean-style cucumber boats are super simple to make and they’re packed full of delicious flavors!
Excellent snack idea to keep energy levels high throughout the day.
It’s fresh cucumber season! Our vines are full of fresh-crisp cucumbers this time of year! If you don’t have a home garden then be sure to visit your local Farmer’s Markets because they’re overflowing with the best tasting cucumbers throughout the late Summer months.
I really enjoy cucumbers, especially those grown in a home garden. They’re refreshing, hydrating, and ultra-crisp!
➡️ Rachel’s tips:
Since there are only a few simple ingredients used here, I really recommend using the absolute freshest, highest quality ingredients you can get your hands on… It makes all the difference.
Feta is Greece’s most famous cheese (and my favorite!) Many say it’s also the healthiest.
🐐Usually made from sheep or goat milk (or a combo), Feta cheese is nutrient-rich. Feta is said to be easier to digest and less allergenic and inflammatory than cheeses made from cow’s milk, which makes it a good option.
🍋 ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your hummus a strange metallic or overly acidic taste.
Want to get the most juice possible from each of your fresh lemons? Of course, we do! Here’s a quick trick:
On your counter or a cutting board, press and roll your lemon back and forth very firmly with your hands.
The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.
Let me know how this works for you!
- 6 small cucumbers
- 1 cup cherry or grape tomatoes, quartered
- 1/2 cup pitted Greek olives, chopped
- 1 small red onion, diced small
- 1 yellow bell pepper, seeded and diced
- fresh parsley, minced
- 1/2 cup crumbled feta cheese
For the hummus:
- 1-15 oz jar garbanzo beans/chickpeas, rinsed well, and drained
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup well-stirred tahini, or sesame paste
- 1 small garlic clove, minced
- 2 Tbsps light extra-virgin olive oil
- 1/2 tsp ground cumin
- sea salt to taste, about 1/4 teaspoon
To make your hummus:
Add all of your hummus ingredients into your food processor.
Process for 30 seconds, then stop to scrape the sides and bottom of the bowl using a spatula. Process another 30 seconds, or until smooth.
To assemble your boats:
Slice the cucumbers in half lengthwise. Using a teaspoon, scoop out the seeds and discard, leaving about a 1/4-inch thick edge creating a boat as shown. Set aside.
In a medium bowl, add all your chopped veggies and Feta cheese then toss together to combine.
Spread each cucumber boat with spoonfuls of hummus.
Top with your chopped veggies and feta.
Serve immediately and enjoy!