I have a love hate relationship with hummus. I went through a phase where I ate hummus ALL the time and would slather that stuff on everything.
Then I went to the Holy Land.
And all I ever COULD eat was hummus. Hummus for breakfast, hummus for lunch, hummus for dinner.
I needed a sabbatical from hummus upon my return from traveling and basically swore off the stuff for 2 years. I slowly came around again and began to adore hummus almost as much as I did prior to my trip.
Then I went to Greece.
Hummus was served at every meal there as well. This was not even a year ago.
I am still recovering.
Anyways, despite the fact that I am not nearly recovered enough from my trip to Greece, I needed a quick meal and had a hankering for pizza.
So I tried this recipe for "Hummus Pizza with Sun-Dried Tomatoes and Kalamata Olives" from the Supermarket Vegan.
Unfortunately, Matt hates olives and sun-dried tomatoes.
I'm mean. But I really like BOTH of those things! The funny thing is, Matt really liked this pizza and I thought it was so so! Just goes to show you that you CAN teach old dogs new tricks...and that tastes can change depending on your mood.
So yea, if you need a quick and easy weeknight meal, here's a good option.
Hummus Pizza with Sun-Dried Tomatoes and Kalamata Olives from "Supermarket Vegan."
1 1/4 cups prepared plain (classic) hummus
1 to 2 cloves garlice, finely chopped (I used two HUGE cloves)
1 (10- or 13- ounce) can refrigerated pizza dough
1/3 cup julienned, drained oil-packed sun-dried tomatoes, 1 tablespoon
6 pitted kalamata or other good-quality black olives, halved (I would use
more than this)
Preheat oven to 350F (175C). Lightly oil a standard-size baking sheet and set aside. In a small bowl, mix together the hummus and garlic until thoroughly blended; set aside.
Unroll the pizza dough onto the prepared baking sheet and press to fit. Brush the reserved sun-dried tomato marinade evenly over the dough, and then prick with a fork in several places. Bake in the center of the oven 12 to 15 minutes, until very lightly browned. Remove from the oven and spread evenly with the hummus-garlic mixture. Top evenly with the sun-dried tomatoes and olives. Place on the bottom rack and bake 5 minutes, until the edges are nicely browned. Cut into wedges and serve warm or at room temperature.