Pizza-flavored hummus? As a lover of hummus, this recipe caught my eye. I thought of all the wives and mothers out there who constantly battle to get their loved-ones to eat a more healthy diet. Why not be clever and sneak this healthy dip onto the table under the guise of a tasty “PIZZA” dip? It’s worth a try!
Food Network Magazine
1 tablespoon extra-virgin olive oil
1/4 cup tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
2 to 3 cloves garlic
3 cups canned chickpeas, drained and rinsed, 1/2 cup liquid reserved
1/4 cup tahini
1/4 cup fresh lemon juice
1. Heat the olive oil in a small skillet over medium-high heat.
2. Add the tomato paste, oregano and basil and cook until slightly toasted, about 2 minutes.
3. Transfer the tomato paste mixture to a food processor. Add the garlic, chickpeas, chickpeas liquid, tahini, lemon juice and 1 teaspoon salt.
4. Purée until smooth and creamy.
1. Tahini is a paste made from ground sesame seeds. To learn about the “Nutritional Facts for Roasted Sesame Tahini,” read this article from SFGate.
2. Two 15.5 oz. cans of chickpeas equaled 3 cups of drained and rinsed beans for me.
3. I used 2 cloves of garlic, but the next time I make this, I will try adding 3 cloves of garlic for a little bit more flavor.
4. Next time I will also add a little bit more basil and oregano. I may even try adding fresh basil and fresh oregano. The conversion for dried to fresh herbs is about 1 teaspoon of dried to 1 tablespoon of fresh.
5. I also will try sprinkling a little bit of diced sun-dried tomatoes (packed in olive oil) on top of the hummus before serving.
6. Obviously it is more nutritious to serve this dip with vegetables, but pita chips would be great with it, too.