Recipe For Summer Vegetables and Hummus Pizza


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

3. Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. A few hours later… Preheat the oven to 400°F.
  8. 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.
  9. 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.
  10. Bake for 10-11 minutes.
  11. 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.
  12. 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)
  13. Enjoy!

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