Pizza Houmous With Pesto Flatbread



Pizza Houmous With Pesto Flatbread

This is indeed hummus but like you’ve never seen it before. Whilst it retains all the classic hummus components such as chickpeas and tahini, this recipe goes a step further and adds an Italian twist to a classic Middle Eastern dish.

By adding mozzarella, tomato and parmesan, this recipe combines classic pizza flavours with hummus to create the perfect cross continental starter. The accompanying pesto flat-bread is incredibly simple to make and gives the perfect base to smear your dip all over.

What You’ll Need:

  • 1 Pizza base
  • Fresh Pesto
  • Parmesan, grated
  • Basil leaves, a handful
  • 2 balls of Mozzarella
  • 3 tins of chickpeas, drained
  • 2 garlic cloves, minced
  • 1 heaped tbsp tahini paste
  • Salt
  • Sugar
  • Olive Oil
  • 2 tbsps tomato puree
  • 1 tsp oregano
  • Tomatoes, a handful
  • 1 tbsp pine nuts

How You Make It:

  1. Slice up your tomatoes. Pop them on a baking tray then sprinkle over salt, sugar and a grating of parmesan. Bake in an oven for 25 minutes at 180ºC/350ºF or until nicely dark and caramely. Chop them up and add a tbsp shredded basil, a tbsp pine nuts and 1 tbsp olive oil. Set aside while you make your houmous.
  2. Place the following in a food processor; 1 ball of mozzarella, 8 basil leaves, 2 tbsp olive oil, tahini, oregano, a handful of parmesan, garlic, tomato puree and chickpeas. Whizz until smooth.
  3. Pop into an ovenproof dish. Top with your tomato paste and another ball of mozzarella, torn into pieces.
  4. Bake for 15 minutes at 200ºC/400ºF.
  5. As your humous goes in the oven, pop pesto all over a pizza base and grate over some parmesan. Shove it in the oven with your humous. Bring out at the same time.
  6. Get involved.


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