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.
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
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.
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.