An elegant and easy-to-make appetizer, perfect for parties or a light snack. Crispy baked tortilla cups are filled with creamy hummus and topped with a beautiful cucumber rose and fresh basil. A delightful bite-sized treat that's as pretty as it is delicious.
This easy appetizer, snack recipe comes together in about 50 minutes and serves 4. It's perfect for all year cooking, weeknight dinners, meal prep, and anyone exploring a more plant-forward kitchen. If you love this style of cooking, you'll also want to try our vegan blueberry muffin bagels next.
Prep
25 min
Cook
10 min
Servings
4
Difficulty
Easy
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Ingredients you'll need
Here's everything that goes into this hummus cups with cucumber roses. Scroll down to the recipe card for exact measurements and a printable version.
- 3 large (10-inch) flour tortillas
- 1 tbsp olive oil, for brushing
- 1 cup prepared hummus
- 1 medium cucumber
- 12 fresh basil leaves
- 1 tsp extra virgin olive oil, for drizzling
How to make it
Follow these step-by-step instructions. Each step is written so you know exactly what to look, smell, and taste for.
- 1
Preheat your oven to 180°C (350°F). Using a 3-inch round cookie cutter, cut out 4 circles from each tortilla for a total of 12 circles.
- 2
Gently press each tortilla circle into a cup of a standard 12-cup muffin tray, pressing down with your fingers to shape them into cups.
- 3
Brush the inside of each tortilla cup lightly with olive oil.
- 4
Bake for 8-10 minutes, or until the edges are golden brown and the cups are crisp. Keep a close eye on them to prevent burning.
- 5
Remove the tray from the oven and let the tortilla cups cool completely in the tray for about 15 minutes. This will help them set in their shape.
- 6
While the cups cool, prepare the garnish. Use a vegetable peeler to create long, thin ribbons from the cucumber. Tightly roll one ribbon to form the center of the rose. Continue wrapping more ribbons around the center until you have a small rose shape. Cut the bottom flat so it can sit nicely in the cup.
- 7
Once the tortilla cups are cool, transfer the hummus to a piping bag (or use a spoon) and fill each cup.
- 8
Place one cucumber rose on top of the hummus in each cup. Tuck a fresh basil leaf next to the rose to look like a petal.
- 9
Just before serving, drizzle lightly with extra virgin olive oil. Enjoy immediately for the best crispy texture.
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Hummus Cups with Cucumber Roses
An elegant and easy-to-make appetizer, perfect for parties or a light snack. Crispy baked tortilla cups are filled with creamy hummus and topped with a beautiful cucumber rose and fresh basil. A delightful bite-sized treat that's as pretty as it is delicious.
Ingredients
- 3 large (10-inch) flour tortillas
- 1 tbsp olive oil, for brushing
- 1 cup prepared hummus
- 1 medium cucumber
- 12 fresh basil leaves
- 1 tsp extra virgin olive oil, for drizzling
Instructions
- 1
Preheat your oven to 180°C (350°F). Using a 3-inch round cookie cutter, cut out 4 circles from each tortilla for a total of 12 circles.
- 2
Gently press each tortilla circle into a cup of a standard 12-cup muffin tray, pressing down with your fingers to shape them into cups.
- 3
Brush the inside of each tortilla cup lightly with olive oil.
- 4
Bake for 8-10 minutes, or until the edges are golden brown and the cups are crisp. Keep a close eye on them to prevent burning.
- 5
Remove the tray from the oven and let the tortilla cups cool completely in the tray for about 15 minutes. This will help them set in their shape.
- 6
While the cups cool, prepare the garnish. Use a vegetable peeler to create long, thin ribbons from the cucumber. Tightly roll one ribbon to form the center of the rose. Continue wrapping more ribbons around the center until you have a small rose shape. Cut the bottom flat so it can sit nicely in the cup.
- 7
Once the tortilla cups are cool, transfer the hummus to a piping bag (or use a spoon) and fill each cup.
- 8
Place one cucumber rose on top of the hummus in each cup. Tuck a fresh basil leaf next to the rose to look like a petal.
- 9
Just before serving, drizzle lightly with extra virgin olive oil. Enjoy immediately for the best crispy texture.
Recipe Notes
Nutrition Information
Per serving (estimated)
- Calories
- 283 kcal
- Fat
- 12g
- Carbs
- 35g
- Protein
- 7g
- Fiber
- 4g
- Sugar
- 2g
- Sodium
- 388mg
Frequently asked questions
Can I make these gluten-free?+
Yes, simply use your favorite gluten-free tortillas. The baking time might need slight adjustment, so keep an eye on them.
Can I prepare these in advance?+
You can bake the tortilla cups up to a day in advance and store them in an airtight container at room temperature. However, you should only fill them just before serving to prevent them from getting soggy.
How should I store leftovers?+
Leftovers are not ideal as the cups will lose their crispness once filled and refrigerated. It's best to make only as many as you plan to serve.
Can I make this Hummus Cups with Cucumber Roses ahead of time?+
Yes. You can prep most components a day or two in advance and store them in airtight containers in the fridge. For best texture, assemble or warm just before serving — most elements keep well for 3–4 days refrigerated.
Can I freeze Hummus Cups with Cucumber Roses?+
Most components freeze well for up to 2 months in a sealed freezer-safe container. Thaw overnight in the fridge and reheat slowly. Avoid freezing fresh herbs, leafy greens, and creamy dairy-free sauces — add those fresh after thawing.
Is this recipe gluten-free?+
It can be made gluten-free with simple swaps: use certified gluten-free oats, tamari instead of soy sauce, and a 1:1 gluten-free flour blend or gluten-free pasta where applicable. Always check labels on packaged ingredients to be safe.
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