Healthy Recipes

Looking for a perfect recipe for tonight’s dinner, or need something healthy and delicious to take to a friend’s house for a party? Crafted by our award-winning chefs, and built on the nutritional foundation developed by Dr. Cederquist, these recipes are exactly what you’re looking for!

Roasted Garlic Hummus in Cucumber Cups

Great hummus is a staple of Mediterranean cuisine and this fresh Roasted Garlic Hummus in Cucumber Cups recipe will not disappoint. This simple and easy-to-make appetizer recipe is the perfect finger food for your next get together.


Great hummus is a staple of Mediterranean cuisine. These simple appetizers are the perfect finger food for your next get together.

Make it a vibrant part of the meal by garnishing with a variety of options. We recommend topping with cherry tomato, goat cheese, or Kalamata olives. Each serving is two cups and is just 115 calories with 5g protein.

Nutrition Per Serving

Yield: Approx. 20 pieces; serving size: 2 pieces

115 calories
5g total fat
11 NET carbohydrate
5g protein


• 2 cans chickpeas, drained and rinsed (about 2.5 cups)
• 1 head garlic
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
• Sea Salt, to taste
• 2 cucumbers
• Garnish: with pine nuts, Kalamata olives, heirloom tomatoes or parsley (optional)


1. Preheat oven to 400F. Remove outside skin from the garlic head. Slice off top ½ inch and wrap in foil. Place on a baking sheet in the oven and roast until the garlic is soft, about 40 minutes. Unwrap and cool before separating the cloves and peeling.

2. Combine chickpeas, garlic, lemon juice, olive oil, and sea salt in a food processor and puree. Add 1 tablespoon of water at a time and continue to puree until smooth. Taste and adjust seasoning as desired.

3. Cut cucumbers into 1/2 inch thick slices and scoop out seeds with a small spoon or melon baller, leaving bottom intact to form a cup. Fill each cup with hummus and garnish as desired before serving.

Written By Sydney Lappe, MS, RDN. Published on July 28, 2016. Updated on July 22, 2019.


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