Pita Pizzas

About the Recipe

Ingredients

Makes 2 Servings

1 1/2 c (254 g) chickpeas
2 tbsp (30 mL) lemon juice
1/3 tbsp (5 mL) tahini
1 clove garlic
1/4 tsp (1.2 mL) ground black pepper
1/2 roasted red pepper
1/4 tsp (1.2 mL) ground cumin
1/2 cup (138 g) low-fat hummus
2 whole-wheat pitas
1/2 tsp (2.5 mL) ground black pepper
Baked toppings: thyme, green olives, roasted garlic, sun-dried tomatoes, roasted red peppers, cipollini onions
Fresh toppings: sliced basil, Roma tomatoes, Peppadew peppers, arugula

Directions

1. Place cooked chickpeas (if canned, drain and rinse) in a food processor or blender with lemon juice, tahini, garlic, and black pepper (for roasted red pepper version, add half of a water-soaked red pepper, roughly 1/2 c [78 g], and cumin).  If more liquid is needed, add more lemon juice or water. Garlic, cumin, and black pepper can be adjusted for personal taste preferences.

   
   
   

2. Spread 1/4 c (69 g) hummus over each pita, except for the edge. Reserve any leftover hummus for future use. Sprinkle each pita with cracked black pepper. Add the baked toppings (these toppings are not baked before they go on the pizza; the name just refers to toppings that get baked on top of the pizza). As a variation, add pizza sauce instead of hummus.

   
   
   

3. Bake the pita pizzas at 350 F (177 C) for 7 to 8 minutes. Then spread any of the fresh toppings on the pizzas after they come out of the oven.

   
   
   

Nutrition Facts