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Cucumber Hummus Tart

(2)
  4 reviews
  • 15 min prep time
  • 30 min total time
  • 5 ingredients
  • 18 servings
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Make a savory tart topped with creamy hummus, thinly sliced cucumber, and sweet red bell pepper for a simple snack.

Inspired Taste
October 25, 2012

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent 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

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

Try using zucchini slices instead of cucumber.

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

Nutrition Information

No nutrition information available for this recipe
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