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Garlic Hummus Stuffed Mini Bread Bowl is a scalloped baked whole wheat cup. Five cups are photographed on an angles and each is filled with hummus and sprinkled with sauteed mushrooms and red bell peppers..
5 from 4 votes

Garlic Hummus Stuffed Mini Bread Bowls

Garlic Hummus Stuffed Mini Bread Bowl Appetizers are substantial little bites and they have everything going for them.
Course Appetizer
Cuisine Finger Food
Prep Time 20 minutes
Cook Time 23 minutes
Resting Time 1 hour
Total Time 43 minutes
Servings 20 Appetizers
Calories 80kcal


Whole Wheat Pastry Dough

  • 3/4 cup warm water (110°F)
  • 1 tablespoon active dry yeast
  • 2 cups plus 2 tablespoons whole wheat pastry flour, plus more for dusting
  • 2 teaspoons maple syrup
  • 1 tablespoon plus 1 teaspoon olive oil, divided
  • 1/2 teaspoon salt

Mini Bread Bowl Filling

  • 1 tablespoon 1 tablespoon coconut oil, plus more for pan
  • 1/2 cup onion - ½ cup white onion, finely diced
  • 1 cup red bell pepper - finely diced, one red bell pepper
  • 8 ounces mushrooms - diced small
  • 8 ounces garlic hummus, 8 to 10 ounces
  • salt


  • In a small bowl, add the yeast to the warm water. Stir and set aside.
  • In a large bowl, combine the flour, maple syrup, 1 tablespoon of the olive oil, and the yeast mixture.
  • Mix well and then turn out onto a lightly floured surface and gently knead into a smooth, firm ball.
  • Oil a large bowl with the teaspoon of olive oil.  Place the dough in the oiled bowl and turn the dough all around to get the oil on the whole ball.  Cover the bowl lightly with a clean towel and put it in a warm area to let it double in size, about 1 hour.
  • Roll out the dough and continue with the mini bread bowl recipe.
  • Preheat the oven to 400°F. Lightly grease about 20 mini muffin cups with coconut oil.
  • Roll out the dough to about 14 x 12 inches and cut circles with a round cutter that measures 1½ to 2 inches in diameter, depending what will fit in your mini muffin tins.  Lightly press each circle into a prepared muffin cup so that the dough molds to the sides and bottom. 
  • Bake for 8 minutes. Remove from oven and let cool completely.
  • Heat the coconut oil in a skillet over medium-high heat. Add the onion and bell pepper, and sauté for 5 minutes. Add the mushrooms and sauté for another 5 to 10 minutes.
  • Put a dollop of hummus into the center in each cup and sprinkle the top with the veggie mixture. Sprinkle the tiniest pinch of salt over the veggies.


Serving: 1Appetizer | Calories: 80kcal | Carbohydrates: 12g | Protein: 3g | Fat: 2g | Sodium: 102mg | Potassium: 128mg | Fiber: 2g | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 10.1mg | Calcium: 11mg | Iron: 0.8mg