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Salmon and Hummus on Cucumber

These simple yet elegant appetizers on cucumbers are perfect for pairing with healthy chunks of pink salmon.

Total Time



  • 1 (5 oz) can Chicken of the Sea® Pink Salmon, 25% Less Sodium, drained
  • 15 oz. low sodium garbanzo beans, drained and rinsed
  • 3 Tablespoons tahini, stirred
  • 1/4 cup olive oil, or more if needed
  • 2 Tablespoons fresh lemon juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2-4 Tablespoons water, as needed
  • 1 large cucumber, sliced 1/4” thick
  • 1 lemon, cut into wedges

Optional toppings

  • Radish sprouts, sliced radish, smoked paprika, sesame seeds, hot sauce, grated cheese, fresh minced herbs (parsley, basil, dill, mint), chopped tomatoes or olives


  1. Add garbanzo beans, tahini, olive oil, lemon juice, garlic powder, and onion powder in small blender or food processor.
  2. Blend until smooth. Blend in water as needed to make smooth and to your desired consistency. Use a silicone spatula to scrape down sides as needed during blending to ensure everything is incorporated and smooth.
  3. Arrange cucumber slices on a platter. Spread hummus on top and add about 1 Tablespoon of salmon. Repeat with remaining cucumber slices.
  4. Add your favorite optional toppings and serve with lemon wedges.

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