Easy Hummus Cups With Cucumber and Tomato

These cute and easy appetizer cups are filled with hummus, cucumber, and tomato. Perfect for easy entertaining! Jump to the Easy Hummus Cups With Cucumber and Tomato Recipe or read on to see our tips for making them.

Easy Hummus Cups With Cucumber and Tomato

– This Recipe is Sponsored by Pillsbury –

We are huge fans of hummus. We snack on it during the day and entertain with it at night. We’ve even come up with our own simple hummus recipe. These cute easy appetizer cups filled with hummus, cucumber and a little tomato are perfect. We promise they’ll be gone in minutes.

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Hummus Cups – A Cute and Easy Appetizer

The cups are made from pizza dough.  This time, we used pizza dough from Pillsbury. We’re sure you’ve noticed their products in your grocery store – we used their Classic Pizza Crust for this. If you can’t find Pillsbury’s pizza crust, feel free to use any dough, store-bought or homemade.

How to make pizza cups filled with hummus and veggies

To make the pizza cups, we roll pizza dough until thin then use a round cookie cutter to make small rounds of dough.

Making pizza cups

Then we press them into mini muffin cups and bake until golden brown. Let them cool then fill with hummus and veggies.

Roasted Red Pepper Hummus RecipeYOU MAY ALSO LIKE: Easy roasted red pepper hummus recipe with sweet red bell peppers, chickpeas, garlic, and tahini. Jump to the Roasted Red Pepper Hummus Recipe.

Recipe updated, originally posted December 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

Easy Hummus Cups With Cucumber and Tomato

  • PREP
  • COOK
  • TOTAL

These are such an easy appetizer. Our hummus cups can be made 1 hour in advance. Just make sure they are covered with plastic wrap and stored in the fridge to prevent the tomatoes, cucumber and hummus from drying out.

Makes 20 pizza cups

You Will Need

1 (13.8 ounce) roll Pillsbury Classic Pizza Crust or substitute 12 ounces of refrigerated pizza dough

1/2 cup hummus

1/2 cup diced cucumber

5 cherry tomatoes, quartered

1/8 teaspoon sea salt

Directions

  • Make Cups
  • Heat oven to 400 degrees F. Lightly spray 20 mini muffin cups with cooking spray.

    Form pizza dough into a 14-inch by 12-inch rectangle (this doesn’t have to be exact, just close).

    Use a 2 1/2-inch round cookie cutter to cut out 20 circles of dough. Press each circle of dough into the muffin cups. Use a fork to pierce the bottom of each pizza cup. Three to four pricks with a fork should do it. (This helps to prevent the bottoms of the pizza cups from rising).

    Bake pizza cups 8 to 10 minutes or until edges are light golden brown. Transfer cups to a cooling rack then cool completely.

    • To Finish
    • When cooled, fill each pizza cup with a heaping teaspoon of hummus and top with a few pieces of cucumber and a tomato quarter. Finish with a light sprinkle of salt.

Adam and Joanne's Tips

  • Some of our readers have had an issue with the middles of the pizza cups puffing up so much that they cannot actually fill them. Pricking the dough should help with this, but as an extra precaution, you can add a square of foil and then add pie weights or dried beans on top to weight down the middle while baking. Another option is to bake them per the recipe above and simply remove a little from the middle of the cups so the filling will fit.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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25 comments… Leave a Comment
  • Andrea June 10, 2013, 11:46 pm

    Be careful if you are trying to make vegan cups, to always read the labels of the Pilsbury dough. Most of their dough has lard in it, which is animal fat 🙁

    Reply
  • Liz Jagodzinski June 3, 2013, 2:47 pm

    I like the recpie I saw on Food Fantics plan to use it for my next BBQ

    Reply
  • Charlene March 26, 2013, 1:29 pm

    Hi,
    I tried this twice. I can’t keep the dough from puffing up in the center. It seems to me, it needs to rolled paper thin. Is this where I am going wrong. I do prick holes my fork. It hasn’t helped! Help

    Reply
    • Joanne March 26, 2013, 1:36 pm

      Hi Charlene — When we make ours they do puff up a little, but not enough to prevent us from filling them with the hummus. When you prick the base of the dough, also try the sides. If that does not help, you could ball up a little aluminum foil and insert into the middle of each cup. The ball of foil should prevent the dough from puffing up too much (still prick with a fork, though). Hope that helps.

      Reply
  • Tina February 23, 2013, 11:40 pm

    I made these but with pie crust because I mis read and went off of memory lol.. They turned out so good

    Reply
    • Joanne February 24, 2013, 1:06 pm

      Gotta love happy mistakes 🙂

      Reply
  • Ellen January 14, 2013, 12:39 pm

    Has anyone actually made and tried these?

    Reply
  • Kimmy January 5, 2013, 9:08 pm

    What would you recommend instead of cucumber? Just one of those things I’ve never developed a taste for. Thanks! Working my way through your website. Love the photos and easy follow-along instructions!

    Reply
    • Joanne January 6, 2013, 10:14 am

      Zucchini, tomato, red or yellow pepper would all be great.

      Reply
    • Michele November 20, 2014, 10:57 am

      I am going to top some of mine with kalamata olives! Keep it middle eastern… yum!

      Reply
  • Hilary December 23, 2012, 9:24 pm

    Can you bake the cups ahead of time?

    Reply
    • Joanne December 27, 2012, 1:05 pm

      Yes, you can. Keep the cooled baked (unfilled) cups in an airtight container until you are ready to serve. So they are fresh, we would only bake up to 4 hours ahead of time, but they should be fine baked a day in advance.

      Reply
  • Julia | JuliasAlbum.com December 7, 2012, 4:06 pm

    I love baking in cups! These definitely will make great bite-size appetizers!

    Reply
  • Bev @ Bev Cooks December 7, 2012, 9:48 am

    Ugh! So cute!

    Reply
  • Rachel December 7, 2012, 8:38 am

    This will make a great appetizer for summer.

    Reply

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