Easy Hummus Cups With Cucumber and Tomato
- PREP 15min
- COOK 10min
- TOTAL 25min
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.
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.
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