Did you know that today is National Hummus Day? Actually, if you were to look inside my refrigerator on any random day of the year, you would likely conclude that every day was hummus day. One of my neighbors was over recently and, when I opened my fridge to get a beverage, he remarked on the amount of hummus in there. So, yeah, I celebrate hummus day often.
The other day I picked up some great pre-made pizza dough rounds and I already knew from experience that it's great with hummus. I could serve that with a salad but why not go ahead and serve it AS the salad. I rolled it out to a rectangular shape, topped it with a generous amount of hummus (it will sink in a bit) and seasoned it with my favorite seasoning of all time, za'atar. When it came out of the oven I quickly topped it with some spicy arugula and a generous amount of tomatoes, cucumbers and radishes. Such a great flavor combo and yes, there might have been some extra dipping into the tubs of hummus. Enjoy!
To help celebrate the day, go to Sabra's web site and grab a $2 off coupon but remember it's just for today until midnight.
Hummus and Salad Appetizer Pizza
Prep Time: 10 Minutes
Cook Time: 14 Minutes
Ingredients (4 Servings)
- 1 Pizza dough round (approx. 9 oz.)
- 1 Tablespoon olive oil
- 1/4 Cup Sabra hummus (your choice of flavor)
- 1 Teaspoon za'atar
- 2 Cups arugula or other salad green
- 1/2 lb. Cherry tomatoes, halved or quartered
- 1 Cup sliced English cucumbers
- 1/4 Cup sliced radishes
- Additional hummus and sliced vegetables served on the side
Pre-heat the oven to 500 degrees.
Roll the pizza dough out to about a 12" rectangular (doesn't have to be exact) and brush with the olive oil. Spread the hummus evenly on the dough and sprinkle with the za'atar.
Place on a pizza stone or baking sheet lined with parchment paper. When you place it in the oven, reduce the heat to 450 degrees and bake for 12 - 14 minutes.
When the pizza is ready, top with the arugula, tomatoes, cucumbers and radishes and cut into slices for serving. Serve additional hummus and cut vegetables on the side.
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This recipe was sponsored by Sabra. Thank you for supporting the products I love and use in my kitchen.