Grilled Pita Pizzas with Hummus, Beets, and Walnuts

Using hummus instead of pizza sauce ups the flavor, healthy fats, and protein on these personal pizzas. Top them with sliced beets, walnuts, and gorgonzola for a party-pleasing appetizer or light lunch or dinner that comes together in minutes.  

Disclosure: I received free samples of Sabra mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time. Thank you for supporting brands that align with my principles of serving up healthy, real food dishes. 


We always have hummus in our fridge. In fact, I've been known, on more than one occasion, to come home with a fresh tub of hummus only to find two (or more!) unopened packages in our fridge. (I've never been very good at taking inventory of my kitchen before going to the grocery store.) 

We typically eat it with veggies or crackers for a quick (healthy) snack or spread it on sandwich bread instead of mayo. It's also an easy ready-to-go appetizer for when unexpected (or expected!) guests show up and you have nothing prepared. While non of these suggestions are probably news to most of you, sometimes it's nice to have a reminder of how simple it can be to eat healthy.

Have you ever tried hummus on pizza? Just like it makes a great sandwich spread, it can be a delicious replacement for tomato sauce when you're looking to switch up the flavor profile a bit. Sure, you can go with the classic hummus (a good standby), but what's great about Sabra is how many flavors they have to offer, which allows you to really get creative in the kitchen. I like the roasted red or garlic pepper for a typical mediterranean-style sandwich with vegetables and avocado. When I saw that Sabra had a new (to me!) flavor caramelized onion, I knew exactly what I was going to top my pita pizza with! 


I suppose pizza should be used loosely when referring to this creation because none of the ingredients are really what you'd think of when you think pizza. I like using whole wheat pitas, not only to up the fiber content of my dish but because they are a whole lot easier and quicker than dealing with pizza dough. Let's be honest, thats for a weekend meal.  Plus, hummus and pita -- they are just made for each other, don't you think? I'm all about the veggie toppings --  they not only boost the nutrition of the dish, but add some staying power so you're not hungry again in 5 minutes. The raw beets and walnuts add a nice crunch to contrast the creamy hummus and gorgozola. Finish these with a bit of arugula or a micro green for a little freshness and because greens are always a good idea.  


Take the recipe below as a suggestion; these pizzas require no exact amounts. Just grab the ingredients and add what looks good to you. If you don't have a grill, no problem. Just pop them in the oven at 350 for about 5 minutes until they are nice and toasty but not too crispy. 

Serve them as a light lunch or dinner with a side salad or cut them up for bite sized appetizers for your next party. You can even set up a make your own pita pizza with different flavors of hummus and a variety of toppings; it will be fun to see how creative your friends and family get! 


Grilled Pita PIzzas with Hummus, Beets, Walnuts, and Gorgonzola

Creamy caramelized onion hummus replaces your traditional marinara for a twist on the traditional. Topped with thinly sliced beets, gorgonzola, and walnuts, these pizzas pack a ton of flavor and nutrition into one bite.

Serves: 4

Prep time:

Cook time:

  • 4 whole wheat pita pockets (I used mini 4-inch sized)
  • 1-2 tsp oilive oil
  • 8 Tbsp (divided) Sabra Caramelized Onion Hummus
  • 1 small to medium beet (I used golden, but any color/variety works)
  • 1/4 cup crumbled gorgonzola
  • 4 Tbsp chopped walnuts, divided
  • arugula or microgreens for topping (optional)
  • Instructions:
    1. Heat grill to medium low. Or preheat oven to 350F. Brush pitas with olive oil. Grill for about 2-minutes per side or bake in oven for about 5 minutes, just until pitas are toasted, but not too crispy (they will otherwise crumble)1
    2. Meanwhile, slice beets with a mandolin or very sharp knife into very thin rounds (I used the 1/16mm option on my mandolin). Then cut in quarters.
    3. When pitas are ready, top each with about 2 Tbsp hummus, a few slices of beets, 1 Tbsp each walnuts and gorgonzola. Finish with argula or greens if using. serve immediately.
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