Hummus pizza breaks the traditional rules by using a garbanzo bean spread instead of the standard tomato sauce. I added some Mediterranean ingredients to keep the flavor fresh, such as asparagus, garlic, roasted red bell peppers and artichoke hearts.
It’s the perfect recipe for a light summer meal; the few shavings of parmesan cheese is the only sinful ingredient in an otherwise very healthy pizza.
1. Info for Summer Vegetables and Hummus Pizza
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Summer Vegetables and Hummus Pizza
- 1/2 cup water, warm
- 2 (14-grams) packages dry active yeast
- 1-1/2 cups bread flour
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 tablespoon raw honey
- 6 tablespoons olive oil, extra for drizzling
- 1 cup ice cold water
- 1 teaspoon garlic powder
- 4 cloves garlic, halved
- 1 tablespoon corn meal
- 1 (15-ounces) can garbanzo beans, drained and rinsed
- 2 tablespoons tahini, (sesame seed paste)
- 2 tablespoons lemon juice
- 1 pinch cumin powder
- 1 teaspoon sumac (or paprika if not available)
- 1/8 teaspoon black peppercorns, freshly ground
- 4 marinated artichokes in oil, quartered
- 1 roasted red bell pepper, sliced
- 1 dozen asparagus
- 1 chunk parmesan cheese, freshly shaved
- 2 pinches red chili flakes
- 1 tablespoon curly parlsey, finely chopped
- For the garlic: In a small deep saucepan, heat a tablespoon of oil. Add the garlic cloves and cook until nicely golden. Transfer the garlic onto a plate and set aside.
- For the hummus: Using a food processor, combine the garbanzo beans, tahini, lemon juice, cumin powder, sumac, 1/2 teaspoon of salt, 1/8 teaspoon of black pepper and 1 tablespoon of olive oil. Blend until a smooth puree is formed. Refrigerate. Let the hummus sit until the pizza dough is ready.
- For the asparagus: Trim about 2 inches from the root. Cut the asparagus into 3-inch pieces. Blanch the asparagus for 3 minutes in boiling water then transfer into an ice bath. (Dip the heads of the asparagus for 2 minutes only). Drain thoroughly of all water, then pat dry on a paper towel. Do not overcook, as the asparagus would be soggy; it should be still tender and crisp and not mushy or you would have depleted all the healthy nutrients.
- Enough dough for 2 pizzas: Warm up 1/2 cup of water. Using a thermometer, the temperature should be between 105°F to 120°F.
- In a little bowl, place the yeast, add the honey then pour the warm water. Stir a little so the yeast dissolves and let it rest for 10-20 minutes.
- Lightly oil the bowl of your food processor with a silicone brush. Then mix all the flours, yeast, the remaining salt, garlic powder and cold water to form a dough. Transfer the dough to a lightly oiled large bowl, add the olive oil and knead the dough until it becomes smooth. Cover with a towel, place the bowl in a warm spot then let the yeast do its magic. You’ll get a nice airy dough doubled in volume in about 2 hours.
- A few hours later… Preheat the oven to 400°F.
- Assembling the pizza: Punch the air bubbles of the dough. Form 2 disks using a rolling pin. I do not dust the dough with additional flour. It’ll get heavy. I usually start rolling the dough between two sheets of wax paper then place my almost-shaped pizza on a pan. Dimple the dough with your fingers to shape the dough.
- Meanwhile, place the pizza stone in the oven. Let the shaped pizza rest for another 15 minutes. It will increase in volume a little. Sprinkle some corn meal on the pizza stone. Transfer the pizza dough using a pizza peel to the hot pizza stone.
- Bake for 10-11 minutes.
- Remove the pizza from the oven. Spread the hummus evenly onto the dough. Sprinkle some sumac. Place the artichokes, garlic, roasted red bell peppers, asparagus and a little shaved parmesan. Broil the pizza for about 1-2 minutes.
- Sprinkle more parmesan shavings and some red chili flakes. Garnish with parsley and drizzle a little olive oil (you can also used a chili-infused oil)