Hummus pizza


Total time: 1hr 52m
Preparation Time: 30m

Servings
For 2 piece


Author

Fanny - fannythefoodie


Nutritional Information

Contains 546 Kcal, 22g Protein, 91g Carbohydrates, 8g Fat


Ingredients

  • Dough
  • 230 g spelt flour
  • 1 tsp salt
  • 0.25 cube yeast, crumbled
  • 1.5 dl water
  • Hummus
  • 1 tin chickpeas, drained (approx. 240 g)
  • 2 organic lemon, use grated zest and 2 tbsp of juice
  • 1 tsp salt
  • 1 tsp Za'atar
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp harissa
  • 1 garlic clove, pressed
  • To top & bake
  • a little spelt flour
  • 2 beetroots (small), thinly sliced
  • 1.5 tbsp pine nuts
  • Kale
  • 2 tbsp tahini
  • 2 handsful washed, prepared kale
  • 2 tbsp lemon juice
  • 1 tsp salt

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Instructions

  • Dough

    Mix the flour and salt in a bowl. In a separate bowl, combine 1 tbsp of flour with the yeast and water. Cover and leave to stand for approx. 10 mins. Add the yeast mixture to the remainder of the flour, combine using a risotto spoon and knead by hand to form a smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
  • Hummus

    Using a food processor or blender, mix all of the ingredients into a homogeneous paste.
  • To top & bake

    Halve the dough, roll into two equal circles on a lightly floured surface. Sprinkle a little flour onto a baking tray lined with baking paper, place the pizza bases on top. Spread the hummus over the pizza bases, then top with the beetroot slices. Bake for approx. 10 mins. in the lower third of an oven preheated to 240°C. Scatter the pine nuts on top of the pizzas, bake for a further 2 mins.
  • Kale

    Massage the tahini, lemon juice and salt into the kale, spread on top of the cooked pizzas.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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