Warm the piadinas briefly in a non-stick pan or on a griddle, just long enough to make them soft and flexible.

Once warm, spread the hummus over the entire surface in an even layer. Cut the piadina into strips about 3–4 cm wide. On each strip, arrange 4–5 thin cucumber slices in a row, slightly overlapping. Add a few bits of chopped sun-dried tomato, being careful not to add too much or it will be harder to roll. Place a basil leaf at one end of the strip, then gently roll up from the opposite end to create a rose shape. If the cucumber slices slip, reposition them as you roll.

Once the flower is formed, secure it with a toothpick. Repeat with the remaining strips and serve immediately, or keep refrigerated until serving.