Cucumber Hummus Tart

Bloggers Adam and Joanne Gallagher from Inspired Taste make a simple tart topped with creamy hummus, thinly sliced cucumber, sweet red bell pepper and fresh dill weed.

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  • prep time 15 min
  • total time 30 min
  • ingredients 5
  • servings 18
 

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® seamless dough sheet
1/3
cup plain hummus
1
medium English (seedless) cucumber, thinly sliced
3
tablespoons chopped red bell pepper
1
tablespoon chopped fresh dill weed

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Grease or spray large cookie sheet. Unroll dough (if using crescent rolls, press perforations to seal) onto cookie sheet; press into 13x9-inch rectangle. Fold edges over 1/2 inch to form edges on crust.
  • 2 Bake 9 to 12 minutes or until golden brown. Cool.
  • 3 Spread hummus evenly over crust. Arrange cucumber slices in rows, slightly overlapping, to cover hummus. Sprinkle with bell pepper and dill weed. Cover and refrigerate until serving time.
  • 4 Cut into 6 rows by 3 rows. Serve cold.
  • 1 Heat oven to 375°F. Grease or spray large cookie sheet. Unroll dough (if using crescent rolls, press perforations to seal) onto cookie sheet; press into 13x9-inch rectangle. Fold edges over 1/2 inch to form edges on crust.
  • 2 Bake 9 to 12 minutes or until golden brown. Cool.
  • 3 Spread hummus evenly over crust. Arrange cucumber slices in rows, slightly overlapping, to cover hummus. Sprinkle with bell pepper and dill weed. Cover and refrigerate until serving time.
  • 4 Cut into 6 rows by 3 rows. Serve cold.

EXPERT TIPS

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Expert Tips

Try using zucchini slices instead of cucumber.

Try using 2 colors of bell pepper for an extra pop of color.

Nutritional information

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