Our Hummus Cucumber Cups are a great twist on the same old hummus and crudite platter. You can bake the shells in advance, but don’t fill them until shortly before serving so they don’t get soggy. For the shells you can use any store bought pizza dough or make your own. The great thing about this recipe is it prevents people from “double dipping” into the hummus.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Servings: 20
1 roll Pillsbury Classic Pizza Crust
1 cup hummus
1 cup diced cucumber
10 cherry tomatoes, quartered
1/4 tsp salt
Directions:
1. Preheat oven to 400F. Lightly spray 20 mini muffin cups with cooking spray.
2. Roll pizza dough into a 14-inch by 12-inch rectangle.
3. Use a 2 1/2-inch round cookie cutter (I find a white wine glass works just as well) 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 to help prevent the bottoms of the pizza cups from rising).
4. Bake pizza cups 8 to 10 minutes or until edges are light golden brown. Transfer cups to a cooling rack then cool completely
5. Once cooled, fill each pizza cup with a heaping teaspoon of hummus (a pastry bag can help with this). Top with a few pieces of cucumber and 2 tomato quarters.
6. Finish with a light sprinkle of salt.
