Spicy Homemade Hummus Pizza

Pizza. It's natural comfort meals and occasionally not anything else can quite satisfy those decadent past due night time cravings. If you show up to stay in the town or a first rate sized town, you could select up the smartphone and feature a pizza added to your door in approximately an hour almost every time of day.

At the equal time, not anything compares to selfmade pizza. Think of that dough as a blank canvas to be embellished with combos of your own making. Dispense with tomato sauce possibly, pass over the cheese altogether or maybe turn out a dessert pizza.

Inspired through the success of my as an alternative connoisseur homemade olive tapenade pizza, the concept of a hummus pizza without delay came to thoughts. Thick creamy hummus is a great accompaniment to crusty breads and crackers, so why not spread a pizza crust with a few homemade hummus and pinnacle with a number of your favored toppings?

What follows is a primary chronicle of what I did. If you want to cut corners, you could of direction use pre-organized hummus and pizza crust, even though the reason I am imparting my recommendations here is to help you recreate a unique and healthful revel in for your very own kitchen, time allowing.

In terms of taste, I wanted a hummus that had a chunk of smoky taste with a few goodness of tomatoes that we are so often used to taking part in on pizza crust. I made my own hummus, the usage of my recipe for solar-dried tomato and olive hummus with goat cheese as a base, after consulting every other favorite, roasted purple pepper hummus, and melding the 2 collectively. I not noted the cheese, made positive to encompass roasted purple peppers, tossed in some chipotle spice, and just blended and coupled some of the flavors from each recipe. I made a complete batch of hummus, that's high-quality, because you can make more than one pizza or shop the relaxation for snacking on with vegetables and gently toasted pita triangles or flat breads the following day.

The dough recipe, reproduced right here, is the equal I used for the tapenade pizza. I had leftover dough as it makes sufficient for two 12-inch pizzas ? I most effective wished sufficient dough for one pizza that day, so wrapped the remainder in plastic wrap and popped it inside the freezer. The dough does freeze properly, I can now say, and how available to have homemade dough accessible while you want to come up with a conventional or no longer-so-conventional pizza. Just make certain to allow the dough thaw inside the fridge for a couple of days before the usage of or at room temperature for some hours.

The toppings for my hummus pizza are simply hints. Depending on the form of hummus you use as a base, this might change your choice of elements. Feel unfastened to play with anything flavors tickle your palate. If you want a vegan version of this pizza, sincerely leave out the cheese. I became instead sparing with it myself due to the fact the hummus clearly adds pretty a chunk of flare and substance to this filling pizza.

More scrumptious pizza recipes from Lisa's Vegetarian Kitchen:

Paneer Tikka Pizza on Naan Bread

Mini Toasted English Muffin Pizzas

Mushroom, Ricotta and Asiago Cheese Pizza

Chickpea Flour (Besan) Crêpes with Spinach

A genuine feast can easily enough be an elegant combination of humble ingredients that come together to satisfy not only your palate but also an eager rumbling tummy. My frequent experiments with Indian shallow-fried flat breads certainly illustrates the truth of my impressions here, and if you don't think these lovely, fragrant and lightly spiced chickpea flour crêpes served with a refreshing homemade cashew chutney would qualify as a fine dining experience any time of day, then just give these little beauties a try and see if you don't change your mind. Serve them along with a bed of hot steaming basmati rice and, if enjoying for lunch or dinner, a nice spicy dal.

I was especially delighted and surprised with the dense, chewy and egg-like consistency and texture of these crêpes despite the fact that they contain no dairy whatsoever. An extra bonus is these Indian pancakes are also gluten-free. The uncooked salted spinach, once fried as a "topping" for the crêpe, adds a further crispy component to this array of culinary layers. The alchemy was going well in the kitchen the day I made up a batch and I couldn't even wait until the frying was done before I started nibbling on the first one just warm and fragrant out of the pan. Oh well, I was home alone at the time.

These make for a great breakfast too, and because they are so easy to prepare — especially if you use two skillets to cut down on the time spent in front of the stove — you can also treat yourself to a midweek breakfast that, despite the ease of preparation, is rather a lot fancier than what we are often accustomed to when we sit down to a midweek breakfast.

Not a must, but recommended for inclusion in the crêpe batter is a teaspoon or so of what I affectionately term "fire paste" or, if you prefer, red chili and vinegar paste. I always have some on hand in the refrigerator as it keeps for a good few weeks. It's perfect for adding to soups, sauces and so many other delights made up on your range if you want some extra kick. Just take care to taste your particular batch before incorporating into your creations as you don't want to overpower the other flavors present. If you don't happen to have fire paste on hand when the craving hits, then sprinkle in some of your favorite spices that are included in the blend, such as turmeric, chili powder, ground cumin, cinnamon, ginger, cayenne or whatever else strikes your fancy from the list. Explore your spice blends and pastes and come up with a multitude of chickpea flour crêpes to stimulate and satisfy your palate.

Warning: these are highly addictive, so feel free to double or triple the batch. Any leftovers wrapped in foil wrap and heated in the oven the next day at a low temperature are just as appealing as the day they hatched from the skillet — of course, that is assuming you have any leftovers once your eager diners are invited to the table for the experience. You may also wish to keep a batch of these a closely guarded secret when you anticipate you will be eating alone.

More Indian breads and pancakes from Lisa's Vegetarian kitchen to keep your obsessive palate happy:

Fenugreek Roti

Indian Lentil and Rice Pancakes

Paratha Stuffed with Sweet Potato and Potato

Makki Di Roti (Griddle Cooked Corn Bread)

Chickpeas with Toasted Pita Breads and Yogurt (Fatteh)

Originating in the Middle East, there are many variations of fatteh. The main feature of this dish is that stale or toasted flatbreads are used as a foundation for various ingredients. Often this includes chicken, lamb, various vegetables and frequently chickpeas. Yogurt is a common feature of the dish as well. This is a wonderful way to use up stale flatbreads, such as pitas, and they may be toasted if not stale enough to prevent the breads from becoming too soggy.

Depending at the place, most customarily a baking dish is coated with damaged bits of flatbreads and then crowned with the cooked substances, though some chefs like to crumble the breads into big or smallish portions as a topping in place of a base. It is not constantly baked in the oven and on occasion a serving dish is coated with the bread and spread with organized toppings of the prepare dinner's choice.

I decided to strive a baked model and this clean casserole is natural comfort food ? Precisely what the season requires. As a vegetarian, I opted for a chickpea model that simply is a meal in itself and best for a small institution of diners. Grinding up some of the chickpeas, layering them over the bread, after which topping with the cooked whole chickpeas and whisked tangy yogurt offers this fatteh an specifically pleasant texture. Don't be too sparing with the lemon juice because it adds a pleasant zesty layer of flavour to compliment and enhance the experience.

For an specifically pleasant and nourishing meal, serve with a grain ? Inclusive of rice or millet ? And a mild vegetable salad.

More chickpea recipes from Lisa's Vegetarian Kitchen you are certain to experience:

Baked Gingered Chickpea Stew with Eggplant and Spinach

Chana Saag (Chickpea and Spinach Curry)

Chickpea and Tomato Salad with Chat Masala

Summer Chickpea Salad

On the top of the reading stack: Jerusalem: A Cookbook by Yotam Ottolenghi

Audio Accompaniment: Brian Eno

Spicy Kidney Bean and Chickpea Stew

As cooler temperatures begin to succeed and mind flip in the direction of the approaching winter months, a steaming bowl of this thick, hearty and nourishing kidney bean and chickpea stew brings warm temperature and luxury to body and thoughts. Seasoned with a terrific array of Indian seeds and spices, the aromas of this smooth-to-make stew because it simmers on the range will help you neglect the relax of the wind outside your kitchen window. This is a unique treat for legume enthusiasts as each chickpeas and meaty kidney beans are featured right here.

Panch phoran ? Or panch phoron or Bengali five-spice as it's also known ? Is a bittersweet and aromatic combination of seeds generally utilized in east India and Bangladesh wherein it is fried in hot oil till it "pops" and used to season dals like this one. You can without problems locate it at any Indian grocer, however it is so clean to make at home because it consists of most effective fenugreek seeds, fennel seeds, nigella seeds, cumin seeds and black mustard seeds in identical quantities, with out requiring any roasting or grinding. Make a small batch of panch phoran for this stew and shop the closing component for months in an airtight container. Bring it out again every time you need to a short, simple and delicious seasoning for potatoes.

More chili and stew recipes from Lisa's Vegetarian Kitchen you are certain to revel in:

Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce

Indian-Style Smoky Black Bean Chili

Mixed Bean Indian Stew

Spicy Lentil Indian Stew

Chickpeas with White and Wild Rice, Cranberries and Spices

Yotam Ottolenghi's first two cookbooks — Ottolenghi and Plenty — occupy treasured spaces on my cookbook shelves as much as for the distinctive and accessible recipes as for the stunning photographs that illustrate them. With this year's release of a new cookbook, this was the easiest present to buy for myself.

Jerusalem: A Cookbook is a culinary journey back to the food of this London restauranteur's and his head chef Sami Tamimi's home city. Ottolenghi and Tamimi share dishes and stories about food from the many cultures that inhabit this ancient and astonishingly diverse city, all with their characteristic love of good ingredients and wonderful flavors — it's actually a pleasure to read even if you don't make anything from it. But as with the previous two books, the recipes in Jerusalem are all straightforward and typically elegant in their simplicity, letting just a few fresh ingredients combine with a handful of seasonings to create spectacular dishes.

This simple warm chickpea salad with white and wild rice, dried cranberries and spices is just such an example of a simple mingling of ingredients into something that is greater than the sum of its parts, but without losing the unique contributions of flavors that each ingredient has to offer. Adapted from Jerusalem , it's easy to make, absolutely delicious, and a perfect light meal for any time of year and certainly a shining addition to your festive table.

Other recipes you may enjoy:

Ottolenghi's Chickpea Sauté with Greek Yogurt

Chickpea, Olive and Feta Cheese Salad

Wild Rice and Asparagus Salad

On the top of the reading stack: "Simply Satisfying" by Jeanne Lemlin

Audio Accompaniment: Sima Deep - Make Me Flow

Chickpea Mixed Vegetable Poriyal

This is an smooth and alternatively moderate South Indian chickpea and vegetable curry ? At least consistent with my requirements of moderate as regular readers who go to this area realize that I do revel in fiery dishes. It is a really perfect addition to food whenever of 12 months, a delicious solution for the use of up leftover veggies, and if you appear to be having it on a winter day, an powerful remedy for those bloodless weather chills. This is my concept of comfort food.

Poriyal or palya are dry-textured vegetable curries that make for an elegant starter or aspect dish, normally tempered with fragrant seeds and spices. This one is rather full-size because of the addition of plump chickpeas and I served it as a major. All you want to balance out the meal are some savory rice and urad dal pancakes, or warm fresh cooked basmati rice and possibly a gently dressed leafy inexperienced salad and a few great background ambience to complete the revel in.

More chickpea dishes from Lisa's highly spiced vegetarian kitchen you're certain to enjoy:

Chickpeas with White and Wild Rice, Cranberries and Spices

Chickpeas with Toasted Pita Breads and Yogurt (Fatteh)

Tamarind Chickpeas

Chickpeas in a Tomato and Tamarind Gravy with Spices

Crusted Cornmeal Chickpea Potpie

Pies have sincerely been appearing on my menu more regularly as the temperature shifted from warm to heat to downright chilly. Comfort foods are actually so as, especially for the prepare dinner who additionally gets to revel in the warmth of the oven and the odor of pie. Apart from the aroma of baked bread or perhaps a simmering curry, there may be nothing better to stimulate the urge for food and bring pleasure to the kitchen.

I doubt I even have ever met everyone who failed to enjoy pie of a few type, whether or not sweet or savory. My non-public choice is for the savory range and I have been cooking and baking some lately. I'm now not one to snub my nostril at a fruit pie both, but my candy enamel isn't always what it was.

This excursion into the kitchen became inspired by way of Joanne who is the cook dinner, photographer and thoughts at the back of Joanne eats well with others. Her chickpea potpie with cornbread crust turned into simply too much to withstand and I made it take place in my personal kitchen to proportion with unique others.

I preferred the critical components inside the recipe, and the cornbread crust turned into appealing to me due to the fact it's far less complicated and quicker than making pie crust from scratch. I've made a cornmeal-crusted chili, a longtime classic that is rather similar with a one-of-a-kind filling. My adjustments to Joanne's recipe have been essentially to spice it up, because I have a tendency to do that! The spicing could be familiar to cooks which might be constantly attaining for spices that make Indian cooking so specific and appealing. Let us call this one an Indian-style fusion dish. It's quite filling and packed complete of fall vegetables and filled out in addition with buttery smooth chickpeas.

Any range of vegetables that you may have for your pantry or fridge crying out for interest might be included in the mix, and I guess mushrooms might had been great, in conjunction with a bit of tomato. Not that I suppose the dished lacked something at all and the mixture of greens I used along side the spices changed into even higher than expected. This one pot meal might cross well with a leafy green salad, a side grain dish in case you wish, or an smooth mushroom curry. It was clearly one of those memorable meals you may don't forget fondly and with a bit of luck even make it a regular feature on the menu. If I had greater ramekins available, I could have used those in place of the casserole dish method for a one-serving (or two!) greater unique presentation for diners, but regardless of, due to the fact that is one nourishing meal that I know will be a feature at the menu in my kitchen regularly.

As constantly modify the spicing according to your flavor. I do like things warm but if you are used to spicy meals, I don't assume the measurements here will weigh down your warmth meter.

More hearty and comforting savory pies you are sure to experience from Lisa's Vegetarian Kitchen:

Aloo Palak Paneer Pie

Indian-Style Samosa Potpie

Grape Leaf Pie with Herbs, Yogurt and Quinoa

On the top of the studying stack: diverse cookbooks

Audio Accompaniment: Marsen Jules

Sweet Potato Hummus Soup with Carrots

Why I've in no way concept to feature hummus to a soup before is a thriller to me thinking about how much I like it, but after seeing Janet's carrot ginger lime soup with candy potato hummus, I was offered. Chickpeas in soups and stews are always a consolation, and including hummus with a highly spiced kick truly imparted a silky and creamy texture that led to spoonfuls of natural bliss.

One the maximum attractive features of this recipe is that you might not want all of the hummus that you make for the soup itself, leaving you unfastened to bask in a wonderfully fresh tasting sweet and highly spiced hummus to be served with crackers, chopped veggies or little toasted breads. I'm no longer one to bitch approximately having hummus round for a few days!

Spicy Sweet Potato Hummus

More pleasant soups you could experience from Lisa's Kitchen:

Chickpea Vindaloo

Pumpkin and Carrot Split Lentil Soup

Urad Dal and Tomato Soup (Urad Tamatar Dal)

Cranberry Wild Rice Soup

On the pinnacle of the reading stack: the newspaper

Audio Accompaniment: A person disguised as people

Lemony Basil Hummus

Hummus is a classic Middle Eastern spread or dip, historically made from mashed chickpeas, olive oil, tahini and garlic. Such a aggregate gives unlimited opportunities to be explored with the aid of keen and ingenious cooks. Keep it easy and conventional or provide you with your very own fusion fashion model to serve up as an appetizer, for lunch, or dinner with veggies and flat breads, or truely as a nourishing snack whenever the want to energize moves.

This is pretty an awful lot a conventional version of hummus with the addition of clean basil and lemon juice to add extra fresh flavor. Think of it as a pesto hummus, with basil lurking in each chunk in a subdued manner. I like my hummus fairly thick in texture however this is a forgiving recipe, so of course experience free to modify the measurements right here according to your alternatives for a thinner version.

More delightful dips and spreads from my kitchen:

Avocado Chickpea Hummus

Hummus with Sun-dried Tomatoes, Goat Cheese and Olives

Kalamata Olive Tapenade

Red Lentil and Toasted Walnut Tapenade with Olives and Sun-Dried Tomatoes

On the top of the reading stack: The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! by Kathy Hester

Audio Accompaniment: Off the Sky

Baked Falafel with Lemon Tahini Sauce

Falafel is a conventional Middle Eastern road meals that has become famous inside the West too. They are made with chickpeas, onion, garlic and spices and usually served with sauces inclusive of warm sauce or tahini-based sauces, pickles and veggies. They are commonly stuffed into or wrapped in pita breads to make a sandwich.

I've long been a fan of falafel and feature made them before at home on some activities, however now not on account that I began this chronicle of my cooking adventures. In the beyond, I actually have deep fried them, but frying is messy and oily. An alternative answer is to bake them, as I even have done here. My recipe is also no longer conventional as normally the chickpeas are not cooked however as a substitute are soaked for as a minimum 12 hours after which floor up and formed into patties or balls earlier than frying.

I changed into extra than happy with the effects. While they were now not as crispy as the fried version, I dare say they have been even better and reminded me very plenty of certainly one of favourite recipes for Indian baked koftas.

I located the sauce became an essential accompaniment for a extra authentic falafel flavor experience. That stated, to make the meal appropriate for vegans, omit the yogurt sauce and serve with other accompaniments and/or give you your personal tahini sauce.

Notes: The falafel I made were roughly 1 1/2 inches in diameter. You can make them smaller if you want a greater number. I ended up with about 12 and found two served in a pita pocket with tomato, chopped dill pickle and smothered with sauce made for a satisfying meal. You might want to consider serving them with a side salad as well.

If you're making them ahead of time, you could wrap them in foil and reheat them in a preheated 325? Oven till warmed for the duration of.

Other little bites of bliss you are certain to experience from Lisa's Kitchen:

Chickpea Potato Koftas with Ricotta

Vegetarian Samosa Cake with Tamarind Chutney

Brown Rice Quinoa Cakes with Parmesan

Coleslaw Bites with Jalapeno Dip

Basmati Rice Spiked with Chickpea Flour Dumplings

As has been the case for many years, when I am looking for inspiration I often turn to 660 Curries by Raghavan Iyer. All of the essentials of Indian cooking are covered in this book and there are some wonderful fusion-stye dishes included too, as Mr. Iyer grew up in India but has lived in the US for over 20 years — you get the best of both worlds. It truly is a masterpiece and well suited for both those who are new to Indian cuisine and experienced cooks alike. The book is not vegetarian, but there are loads of recipes for vegetarians and vegans.

My state-of-the-art exploration was this rice dish with chickpea flour dumplings. It's flawlessly balanced and you most effective want to serve up a vegetable dish for a simple meal this is though packed full of flavor. Only 1/2 of the dumplings are needed for the rice, however it is really worth making the complete batch due to the fact they may be exceedingly clean to make and that they freeze nicely. I observed in addition they made for a pleasant spicy snack, in addition to adding aptitude and texture to the rice, so the remainder in no way did make it into the freezer.

Other fancied up rice creations from Lisa's Kitchen:

Tomato, Olive and Avocado Rice

Yellow Rice with Toasted Cashews

Coconut Rice

On the top of the reading stack: The Fall by Albert Camus

Audio Accompaniment: Marsen Jules

Southern-Style Eggplant and Potato Casserole with Chickpeas

I become by no means virtually crazy about eggplant till a few years ago, however now I regularly find myself attracted to recipes that show off this flexible vegetable. Although it doesn't have a good deal flavor in itself, it becomes spongy whilst cooked and fantastically absorbs aromatic spices and melds properly with the alternative components it's mixed with. Those that think they do not like eggplant are very probably to trade their thoughts after feasting on this casserole.

Essentially a vegetarian version of "Country Captain", a famous curried dish within the Southern states that usually contains chook and is served with rice, eggplant is here used in location of the fowl. The Indian influence is obvious. How could I withstand spiced up eggplant with loads of greens and chickpeas? Often made at the stovetop, this one is baked. As that is one of the coldest winters I can don't forget, I were searching out masses of excuses to turn at the oven in recent times.

I nearly decided to skip the almonds, because of laziness on my element, but I'm satisfied I did not, as they may be a perfect garnish for the casserole for textural and nutty comparison. I used my personal vibrant combo of curry powder. I endorse you attempt it as it's smooth to make and could preserve for an amazing few months in a nicely-sealed jar. I've also protected some homemade fiery curry paste, but this is optional. As a spice fiend, I introduced it for some more kick. Traditionally, Country Captain is served with rice, however I idea some nutty quinoa become a perfect replacement.

More dishes offering eggplant from Lisa's Kitchen:

Baked Eggplant Stuffed with Curried Vegetables

Eggplant Quinoa Bites with Pesto

Stuffed Eggplant Poriyal

Chickpea Quinoa Vegetable Burgers

Though many vegetarians have a signature vegetable burger, I'm now not one actually to serve patties in bread typically. Sure, I do make little bites all the time, generally served with a few chutney or sauce, along a meal. Often they even make up the entr?E, paired with rice, a vegetable aspect and perhaps a flat bread. But come what may I got to thinking that maybe I did need to give you a "veg burger" and, after lots notion, I am now sharing a vegetable burger that, in all modesty, I will assert is probably the high-quality that I have ever eaten.

Everything is here. Legumes, grains and vegetables. On pinnacle of that, they are baked rather than fried. I served them in a toasted English muffin, with a few spinach leaves and a easy highly spiced tomato chutney, with a pickle on the side. So excited changed into I with the end result that I known as up my first-rate pal Basil to drop over for a little chunk. The verdict turned into a tremendous one, echoing my husband's rave review.

Other baked savories you may revel in from Lisa's Kitchen:

Baked Quinoa Falafel Bites

Chickpea Potato Koftas with Ricotta Cheese

Baked Chickpea Kofta Tacos with Avocado and Harissa

Spicy Chickpea Koftas

On the top of the studying stack: the newspaper

Audio Accompaniment: Erot

Spicy Chickpeas in a Tomato Coconut Sauce

I'm again from a two-week retreat of types and feeling tired but rather refreshed. I controlled to get in a few kitchen time all through my retreat, and after my last extraordinarily tacky presenting I am sharing a cleaning chickpea curry with spinach.

I adore all things legume, but if I could most effective eat one legume I could need to go together with chickpeas. These plump peas are a great car for Indian spices, although they shine in any variety of dishes, whole or floor up. Whenever I cook dinner up a pot of chickpeas for a dish, I constantly soak greater than I want due to the fact I recognise I might be nibbling on handfuls of the peas before they even make it into the dish.

Chickpeas function right here, simmered in a highly spiced tomato-based totally coconut sauce and embellished with handfuls of nourishing and earthy spinach. There is minimum coaching time, and as soon as your beans are cooked it's miles only a remember of throwing it all collectively on the stove top. Although it is a fresh and vibrant dish whenever, it's far without a doubt suited to a busy weeknight meal exactly due to the fact it's so easy to put together. You may additionally want to serve it with rice or your preferred Indian flatbread. I select to prepare dinner up a pot of quinoa that I tossed with clean lemon juice as soon as it changed into cooked. Tangy, earthy and spicy, this simple curry is now a new favourite and one that I will especially maintain in mind when I am pressed for time or don't experience like fussing too lengthy in the kitchen but nevertheless want something to tantalize and satisfy the taste buds.

Other chickpeas dishes from Lisa's Kitchen you're positive to experience:

Chana Chaat (Tangy and Tart Chickpea Salad)

Chana Masala

Tamarind Chickpeas

Spicy Chickpeas in a Spicy Tomato Glaze

On the top of the analyzing stack: Rosehips on the Kitchen Table

Audio Accompaniment: Minilogue