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Hummus and cucumber on Weet-Bix™

Serves: 4-6
Prep: 10

    Weet-Bix™ is delicious topped with hummus and cucumber.


    • 800g can chickpeas
    • ¼ tsp sea salt
    • 2 cloves garlic, peeled
    • 1 orange, juice of
    • 1 lemon, juice and zest of
    • 1 tbs tahini paste
    • 1 tsp ground cumin
    • ¼ tsp ground sweet paprika
    • ¼ tsp ground black pepper
    • 30mls extra virgin olive oil
    • ½ telegraph cucumber
    • 8 Weet-Bix™ wheat biscuits


    1. Place the chickpeas and liquid, salt, garlic, orange juice, lemon juice, zest, tahini paste, and spices in a food processor or blender. Blitz until a smooth paste. With motor running drizzle in the olive oil until well emulsified.
    2. Allow the hummus to chill for a few minutes before serving.
    3. To serve, use a potato peeler to cut thin slices of the cucumber. Drizzle with a little lemon juice.
    4. Spread a little of the hummus on each Weet-Bix™ wheat biscuit and top with thin slices of cucumber. Season to taste and serve immediately.


    • Excess hummus will keep in the fridge in a covered container for up to 2 weeks.
    • If time is against you, pre-made hummus can be used instead. Ensure it has only a small amount of added salt.
    • Substitute with Weet-Bix™ Gluten Free for a gluten-free diet.

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