Cucumber Rolls with White Bean Spread (Vegan & Gluten-Free)


Both good-looking and refreshing, these cucumber rolls are filled with a tasty spicy-sweet white bean puree. It is best to prepare these rolls shortly before serving.


  • 2 cups cooked or canned white beans, rinsed and drained
  • 1 small onion finely chopped
  • 1 tbsp canola oil
  • 5 dates
  • 1 tbsp water
  • 1 clove garlic, whole
  • 3 tsp sambal oelek
  • 1/2 tsp paprika
  • 1 tbsp lemon juice
  • 8 kalamata olives, chopped
  • 1 tsp whole grain mustard
  • Salt, to taste
  • Pepper, to taste
  • 1 cucumber sliced very finely into ribbons using a vegetable peeler (do not peel the cucumber skins beforehand)
  • 1 carrot, julienned into very thin sticks
  • Dried parsley (optional)


  1. Pat the cucumber slices dry using paper towels to absorb as much water as possible.
  2. Cook the onion with the oil in a skillet over medium heat, until caramelized. Add a splash of water if needed.
  3. Cook the dates and water in the microwave, in a small microwave safe bowl, for 30 seconds.
  4. Transfer the dates to a high-speed blender or food processor.
  5. Add the beans and garlic to the blender/processor and blend until smooth.
  6. Transfer the mixture to a mixing bowl and add the sambal oelek, paprika, lemon juice, olives, salt and pepper.
  7. Lay one cucumber slice flat and spread about 1 tbsp (more or less depending on the cucumber size) of bean puree over it, leaving around 1-2 inches at the end. Place a few carrot sticks at one end and roll it up starting from that end. If the ends have trouble sticking, try adding a little bit of puree at the end, or securing with a toothpick.
  8. Place the rolls onto a plate and sprinkle with dried parsley (optional).
  9. Serve immediately or store in the refrigerator for a maximum of 2-3 hours before serving. It is best to serve right away. After some time the cucumbers will start to release water and become soggy.