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Cucumber Hummus Tart

Cucumber Hummus Tart
  • Prep 15 min
  • Total 30 min
  • Ingredients 5
  • Servings 18
Make a savory tart topped with creamy hummus, thinly sliced cucumber, and sweet red bell pepper for a simple snack.
Updated October 16, 2018


  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original 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


  • 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.

  • Try using zucchini slices instead of cucumber.
  • Try using 2 colors of bell pepper for an extra pop of color.

No nutrition information available for this recipe
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