The Tasty Travels of the Swanky Budgeteer.

Thursday, March 1, 2012

Hummus Pizza

Hello Foodies!

I hope you're all having an amazing week!  I haven't had the opportunity to cook much this week, due to my sinus issues.  I was able to peel myself out of bed to cook two nights this week. Thankfully,  Calvin covered for me on the other nights.

Last year, I created my very own recipe for Hummus Pizza, using Naan bread, Grandma's Hummus, and fresh veggies I found in my kitchen.  This time, I challenged myself to take it to another level by making my own hummus.  I will include the recipe for the home-made hummus along with the recipe for the pizza.  Please see below.

(please note that I prefer to eyeball most ingredients, instead of measuring)
  • 1 can garbanzo beans, drained liquid set aside
  • 1 clove roasted elephant garlic
  • juice of 1 lemon
  • a few shakes of ground cumin
  • a few shakes of sea salt

To begin, drain garbanzo beans, and set liquid aside.  Next, combine remaining ingredients in food processor.  Add some of the liquid set aside from beans to the mixture and blend.  Feel free to add more or less liquid to mixture.  It all depends upon your desired consistency.

Hummus Pizza
  • fresh, organic spinach
  • chopped mushrooms (I used white, button mushrooms)
  • organic grape tomatoes, chopped and seeded
  • chopped purple onion
  • chopped scallions
  • fresh dill
  • Stonefire Tandoori Naan Flatbread
First, spread the home-made, or store-bought hummus of your choice onto the Naan Flatbread.  Make sure that you cover the bread with the hummus, in the same way that you would cover a regular pizza with tomato sauce.  You don't want a "dry" pizza, so don't be stingy!

Next, add the toppings.  I chose to add the spinach first, and then layered everything else on top of it.  Lastly, place the pizzas on foil and then onto a baking sheet.  Cook at about 400 degrees, for about 12-15 minutes.  

This meal is a family favorite. Cullen enjoys helping me prepare the pizzas for the oven.  It's quick, easy, and most importantly, healthy.  Please note, there are several variations to the recipe.  I sometimes add kalamata olives, kale, feta, etc.

I love a colorful meal!


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