pizza hummus

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This is an unusual take on classic hummus, combining taste elements from a pizza with chickpeas and tahini. With minimal oil, this is a healthy snack which is so easy to make.

I have three different recipes for it in my cookbook, so was immediately intrigued. I also had all the ingredients needed to make this recipe, which are pretty much standard store-cupboard items, so I whipped this up in a flash.

I reduced the amount of lemon juice and chickpea brine by half as I felt it didn’t need it.

This makes about 4 cups:

  • 1 T extra virgin olive oil
  • 1/4 cup tomato paste
  • 2t dried oregano
  • 1t  dried basil /or finely chopped fresh (I used fresh because I didn’t have dry)
  • 2 garlic cloves, peeled and crushed
  • 2 tins of  chickpeas /garbanzo beans, drained and rinsed – reserve the liquid
  • 2T chickpea liquid
  • 1/4 cup tahini
  • 2T fresh lemon juice
  • 1t  sea salt / kosher salt

Heat the olive oil in a small pot and add the herbs and tomato paste. Fry this lightly for about 2 minutes until the tomato paste just starts to brown. Put this in a food processor with all the other ingredients and blend until it’s as smooth as it can go. Check seasoning and adjust where you feel its necessary. I find chickpeas never puree to completely smooth in a food processor, but that’s ok as it gives the hummus a bit of texture.

I made these whole-wheat pita toasts to serve it with but you could also just warm up pita bread. Split a pita bread in half so you have 2 round discs. Brush each of the bready sides with olive oil, or to make it more exciting a mix of olive oil, dried mixed herbs and garlic, and bake in a hot oven (200c) for 5 minutes until they go golden brown or you could also just toast them under a hot grill.

I totally loved this version of hummus as it somehow manages to retain all its traditional characteristics whilst also carrying a strong pizza flavour from the tomato, basil, garlic, and oregano. I’m going to run this past my teenage nephews and see what they think.



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