Rice Cakes with Hummus & Cucumber
Rice Cakes with Hummus & Cucumber combine the light, satisfying crunch of brown rice cakes with the rich, savory depth of creamy hummus and crisp, refreshing cucumber slices. This balanced Mediterranean-inspired snack provides 190 calories, 8 grams of protein, and 28 grams of carbohydrates per serving, making it an ideal choice for a quick post-workout refuel, an afternoon energy boost, or a light bite between meals. It requires zero cooking, meaning it comes together in under five minutes with virtually no cleanup. The contrast between the dry crunch of the rice base and the smooth, moist toppings creates a textural experience that feels substantial despite its modest calorie count. Whether you are managing your daily macros or simply need a wholesome, no-fuss snack during a busy workday, this combination delivers dependable flavor and nutrition without demanding culinary complexity.
Nutrition (per serving)
Calories
190
Protein
8 g
Carbs
28 g
Fat
6 g
Ingredients
- 3 pieces (about 30 g) brown rice cakes
- 40 g (about 2 tablespoons) hummus
- 50 g (about 1/3 medium cucumber, sliced) cucumber
- 1 g (a small pinch) salt
- 1 g (a small pinch) black pepper
Instructions
- Lay the 3 brown rice cakes flat on a clean plate or cutting board, ensuring they are intact and not overly crumbled.
- Measure out 40 g of hummus using a kitchen scale for accuracy, or use a standard tablespoon to scoop about 2 generous tablespoons.
- Using a butter knife or small spatula, spread an equal amount of hummus across the top surface of each rice cake, smoothing it into an even layer.
- Wash and dry 50 g of fresh cucumber, then slice it into thin, uniform rounds approximately 3 mm to 5 mm thick.
- Arrange the cucumber slices evenly over the hummus layer on each rice cake, pressing them down very gently so they adhere to the spread.
- Season the assembled rice cakes with a light pinch of salt and freshly cracked black pepper to taste, then serve immediately for the best texture.
Pro tips
- To prevent the rice cakes from becoming soggy, assemble them immediately before eating rather than prepping them hours in advance.
- For a higher-protein variant, swap standard chickpea hummus for a high-protein white bean or lentil dip, or press thin slices of hard-boiled egg on top of the hummus.
- For a budget-friendly alternative, make your own batch of basic chickpea hummus at home using canned chickpeas, tahini, lemon juice, and garlic.
- The most common mistake is overloading the rice cakes with too much wet hummus, which causes the base to break apart and turn mushy; stick closely to the 40g measurement.
- Store unopened rice cakes in an airtight container in a cool, dry pantry to maintain their crisp texture and prevent them from absorbing moisture from the air.
Storage & reheating
This snack is best consumed immediately upon assembly. If you must prep components ahead, store sliced cucumber in a sealed container in the refrigerator for up to 2 days, and keep rice cakes in a pantry-safe airtight container.
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Frequently asked questions
Can I make these rice cakes ahead of time for meal prep?
It is not recommended to assemble them in advance because the moisture from the hummus and cucumber will make the rice cakes soggy within 15 minutes. Instead, pack the components separately and assemble them right before eating.
How can I increase the protein content of this snack?
You can easily boost the protein by topping the cucumber slices with hemp seeds, grilled chicken strips, or a few slices of hard-boiled egg.
What can I substitute for cucumber if I don't have any?
Sliced radishes, bell peppers, or thinly sliced tomatoes make excellent crunchy substitutes, though tomatoes will add more moisture.
