Drizzle and Dip Easy Pizza hummus recipe

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.

Storage Instructions for Pizza Hummus:

Transfer the hummus to an airtight container for freshness.
Refrigerate immediately; it will last up to 5–7 days.
Press plastic wrap directly onto the surface to reduce air exposure.
Stir in a splash of water or olive oil if the texture thickens over time.
Always use a clean spoon to avoid contamination.
Avoid leaving hummus at room temperature for extended periods to ensure safety.

You might also like these hummus recipes:

Easy chargrilled zucchini hummus

Ottolenghi’s famous hummus recipe from Jerusalem

Hummus with roasted cauliflower, sultanas and cashews

The best roast beetroot hummus

Pizza hummus

This makes about 4 cups:

1 Tbsp extra virgin olive oil
1/4 cup tomato paste
2tsp dried oregano
1tsp 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
2Tbsp chickpea liquid
1/4 cup tahini
2Tbsp fresh lemon juice
1tsp 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.