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 pizza?
Just like it makes a great sandwich spread, hummus can be a delicious replacement for tomato sauce when you’re looking to switch up the flavor profile a bit. Really any flavor of hummus works, but depending on your toppings, it can be fun to mix it up with different flavors. I like the roasted red or garlic pepper for a typical mediterranean-style sandwich with vegetables and avocado.
But this (new, to me!) Sabra flavor, caramelized onion, pairs beautifully with beets, arugula, and walnuts.
How to make pita and hummus pizzas
I suppose pizza should be used loosely when referring to this creation because, let’s be honest, it’s not really pizza in the traditional sense.
But the mini pitas kind of looks like it, so let’s go with it, OK?
All you need is some pitas (I recommend whole wheat for the extra fiber and other nutrients), hummus, and some toppings.
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 in this recipe 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.
This is the ultimate no-recipe, recipe.
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!
- 4 mini whole wheat pita pockets
- 1 tsp oilive oil
- 8 Tbsp (divided) Sabra Caramelized Onion Hummus
- 1 small to medium beet (golden, read, or chioggia)
- 1/4 cup crumbled gorgonzola
- 4 Tbsp chopped walnuts, divided
- arugula or microgreens for topping (optional)
- 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
- Meanwhile, slice the raw 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.
- When pitas are ready, top each with about 2 Tbsp hummus, a few slices of beets, 1 Tbsp each walnuts and gorgonzola. Finish with arugula or greens if using. serve immediately.
MAKE IT VEGAN: skip the cheese
MAKE IT GLUTEN-FREE: use gluten-free pita bread