Harissa Hummus, Pickled Cucumber

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This quick and easy recipe for a cucumber pickle is effortless to make and goes with so many things. Have it alongside a curry, serve it in sandwiches, with barbecue meats, or as it is here, loaded on top of a deliciously spicy and creamy hummus. A perfect accompaniment to garlic, chilli, honey and yoghurt flatbreads or simply serve it with some crusty sourdough. The addition of ice cubes makes the hummus lighter and fluffier. Another wonderful little recipe created with the Multi-Prep Compact 4 Piece Grater and Slicer.



  1. Slice the cucumber using the Multi-Prep™ Compact 4 Piece Grater and Slicer. Scatter the salt all over and place the lid on top. Shake vigorously to bruise the cucumber and then allow to rest for 10 minutes. Transfer the cucumber to the Nest colander, set about the largest Nest bowl and squeeze out as much liquid as possible.
  2. Return to the bowl of the Multi-Prep Compact Grater and Slicer, and add the remaining ingredients. Place the lid on top, shake again and set aside to pickle while you make the hummus.
  3. Put the chickpeas, tahini, lemon juice, garlic, harissa and olive oil in the bowl of a food processor or high-powered blender with 4 ice cubes and 2 tablespoons of water. Blitz until completely smooth. Season to taste with salt and pepper.
  4. To serve, spread the hummus out onto a plate, making a shallow well in the centre. Scoop the pickled cucumber from the bowl (leaving the vinegar behind) and lay on the hummus. Drizzle with some olive oil and a pinch of salt and pepper. Serve with garlic, chilli, honey and yoghurt flatbreads or some crusty sourdough.


Kathryn Bruton, JJ Recipe Editor

Kathryn is one of the most sought-after recipe writers in the UK. She designs and creates recipes for some of the most loved cookbooks on the shelves today, as well as being the author of her own bestselling cookbook series. Her recipes are guaranteed to help you create flavour without fuss, as her unique recipes make creating delicious seasonal dishes achievable for every cook. As our recipe editor, Kathryn shares new mouth-watering recipes every month, inspired by some of our most loved kitchenware innovations. The JJ recipe hub is where creative food meets creative design. She knows the products and our founders well, and many of the recipes you see here are inspired by some of the many meals they have shared together (she does the cooking, they prepare the drinks!).








Cucumber pickle

1 cucumber

1/2 tsp salt

2 tbsp white wine vinegar

1/2 tsp caster sugar

1 red chilli, roughly sliced

1/2 tsp chilli flakes

2 tbsp capers

10g dill, finely chopped

Harissa hummus

1 400g tin chickpeas, drained and rinsed

85g/ 1/3 cup tahini

Juice of 1 lemon

1 garlic clove, peeled and finely chopped

1 tbsp harissa paste

2 tbsp olive oil

Salt and pepper

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