Roasted Bell Pepper Hummus Pizza
My Roasted Bell Pepper Hummus Pizza is a delightful twist on traditional pizza, offering a burst of flavors and textures. For an extra kick, add a variety of toppings like sliced red onions, cucumber, and micro greens. Don't forget to prepare the pickled roasted bell peppers in advance for that tangy zing; they're a versatile garnish that enhances the overall taste. Enjoy a wholesome and inventive pizza experience!
Ingredients
- 1 cup cooked chickpeas
- 1/2 cup homemade pickled roasted bell peppers
- 2 tbsp tahini
- 2 cloves garlic
- Salt and pepper to taste
- 1 tsp cumin
- 1/4 cup water
- Juice of 1 lemon
- Pita bread
- Sliced red onions
- Sliced cucumber
- Micro greens
- Additional pickled bell peppers for topping
Instructions
- In a blender, combine the cooked chickpeas, pickled roasted bell peppers, tahini, garlic, salt, pepper, cumin, water, and lemon juice.
- Blend until smooth, adding more water if needed to achieve desiredconsistency.
- Take a piece of pita bread and spread a generous amount of the roastedbell pepper hummus on top.
- Top with sliced red onions, cucumber, micro greens, and additional pickledbell peppers.
- Repeat the process with the remaining pita bread and toppings.
- Serve and enjoy your delicious Roasted Bell Pepper Hummus Pizza!
Video
Notes
To make pickled roasted bell peppers,
Roast 6-8 bell peppers in oven on 475°F (245°C) for 45 minutes. Then peel
the skin from roasted bell peppers and place them in a jar. Add salt, cayenne
pepper, garlic, and fresh herbs like lemon thyme or curry. Pour raw apple
cider vinegar on top, seal the jar, and label with the date. Store in the fridge
for at least a week before using. These pickled bell peppers are great for
garnishing appetizers and adding flavor to sandwiches.
Roast 6-8 bell peppers in oven on 475°F (245°C) for 45 minutes. Then peel
the skin from roasted bell peppers and place them in a jar. Add salt, cayenne
pepper, garlic, and fresh herbs like lemon thyme or curry. Pour raw apple
cider vinegar on top, seal the jar, and label with the date. Store in the fridge
for at least a week before using. These pickled bell peppers are great for
garnishing appetizers and adding flavor to sandwiches.