Easy Baked Salmon Recipe

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

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


  • 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
  • Amanda January 25, 2015, 10:37 pm

    Can someone please explain to me what this means ( 1 ( 13.8 oz) roll Pillsbury Classic Pizza Crust (Substitute 12 ounces of refrigerated pizza dough)

    I’m confused on the substitute part?

    • Joanne February 3, 2015, 1:43 pm

      Most stores sell pre-made pizza dough (usually refrigerated in bags or in the frozen section). If you didn’t want to use the Pillsbury crust, you can substitute with another brand of dough.

  • Sheryl December 7, 2014, 8:14 pm

    I made these last night and they were good, but I did hit afew snags… I couldn’t find the pullsbury dough so I used refrigerated dough from my supermarket and maybe that made the difference… The dough was very hard to roll out to the initial rectangle as it was pretty ‘springy’ and would let me stretch it. Also, totally misread the part about MINI muffin tins, thankfully I caught that mistake before putting them in the oven and I was quickly able to switch to the mini muffin tins. Also had trouble with the dough rising and not properly forming a cup…, so I just used a sharp paing knife after they cooled to hollow out a little well and then worked the recipe as stated the rest of the way… They looked great and tasted wonderful so even with all the hitches, I still think its worth four stars. Definately going to make again but next time, I will make sure I find the pillsbury pizza dough!

  • Ela September 26, 2014, 6:28 pm

    Has anyone tried this using FILO cups instead of the pizza dough? Drizzle a few drops of good evoo for authenticity and toasted pine nuts could also be used if cukes are not your thing.

  • Kerry June 21, 2014, 12:45 pm

    Making these now for a BBQ! So far the cups turned out great! I did have to cut/scoop out the center of some as some still puffed but will try the aluminum foil trick next time. Excited to fill them. I’m going to do a red pepper hummus with colored peppers and tomatoes. I’m out of cucumber.

  • Jen April 20, 2014, 12:36 pm

    This has turned into a nightmare. I was so excited to make these, but the dough is miserable to work with and none of them came out as actual bowls. SO disappointed.

    • Joanne May 12, 2014, 1:31 pm

      Bummer! So sorry they didn’t work well for you!

  • Diana Limoran Dunton October 24, 2013, 3:11 pm

    how long in advance can you make these before an event? would the night before make them too soggy? they look fab!

    • Joanne October 30, 2013, 10:02 am

      We’re worried the base of the cups will be soggy if you make a night in advance (we have never tried it, though). To be safe, we wouldn’t go more than a couple hours in advance. Hope that helps!

  • Emily September 15, 2013, 8:18 pm

    I’m about too make these using whole wheat pizza dough from trader joe’s 🙂 Gonna take them into the office on monday.

  • 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 🙁

  • 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

  • Charlene March 26, 2013, 1:29 pm

    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

    • 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.

  • 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

    • Joanne February 24, 2013, 1:06 pm

      Gotta love happy mistakes 🙂

  • Ellen January 14, 2013, 12:39 pm

    Has anyone actually made and tried these?

  • 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!

    • Joanne January 6, 2013, 10:14 am

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

    • Michele November 20, 2014, 10:57 am

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

  • Hilary December 23, 2012, 9:24 pm

    Can you bake the cups ahead of time?

    • 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.

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

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

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

    Ugh! So cute!

  • Rachel December 7, 2012, 8:38 am

    This will make a great appetizer for summer.


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