Preheat oven to 350 degrees F. Cut wonton wrappers into 2-inch squares. Brush a nonstick mini muffin tin with olive oil and press a square into each cup. Brush with olive oil and bake for 7-8 minutes until lightly golden. Let cool and remove from tin. Repeat with remaining wrappers. In a small bowl, stir together hummus and cumin. Place a rounded teaspoon of hummus in each cup and top with chopped tomato, olives, and a small dab or sour cream. Garnish each with a small pinch of cayenne (or paprika, if you prefer less spice).

Photo and Recipe Courtesy of Whole Foods Market.