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By Cat Cora


8
3
What's This?
Serving size 4

Ingredients

Hummus

1 can 15-ounce can garbanzo beans, drained and rinsed2 Tbsp fresh lemon juice2 garlic cloves, chopped¼ cup tahini sauce1 Tbsp capers, drained and rinsed2 Tbsp chopped fresh oregano½ tsp kosher salt¼ cup extra-virgin olive oil11 cup pitted and halved kalamata olives

Directions

  1. In a food processor, pulse all the ingredients together, except the oil and olives, until finely chopped. With the motor running, drizzle in the olive oil through the feed tube in a thin, steady stream and process until the hummus is creamy and smooth.
  2. Scrape into a medium bowl and fold in the olives. (The hummus will keep for 1 week, covered, in the fridge.)

If using store-bought hummus, mix in 2 tablespoons chopped fresh oregano, 1 tablespoon drained and rinsed capers, and 1¼ cups pitted and halved kalamata olives. You can serve the hummus by itself with Sesame Pita Chips, with Grilled Middle Eastern Turkey Meatballs, or with roasted or grilled lamb.

Ingredients

Pizza

2 eight-by-twelve-inch lavash rectangles or 15-inch lavash rounds
2 Tbsp extra-virgin olive oil, plus more for brushing the bread
1 cup cup sliced cremini or brown mushrooms
⅓ cup half-moon slices red onion
1 small red bell pepper, chopped
1 small yellow squash, chopped
1 small zucchini, chopped
Kosher salt and freshly ground black pepper
2 Tbsp sliced pepperoncini (optional

Directions

  1. Preheat the oven to 450°F. Place each lavash on a baking sheet and brush with olive oil until the entire surface is lightly coated. Bake just until crisp, about 2 minutes; do not brown. Remove from the oven and set aside. Reduce the oven temperature to 350°F.
  2. In a medium skillet, heat the 2 tablespoons olive oil over high heat just until shimmering. Add the mushrooms and cook, stirring, until golden brown, 3 to 4 minutes. Add the red onion and bell pepper and cook, stirring, until softened but not browned, 2 to 3 minutes. Add the squash and zucchini and cook, stirring, until just barely tender, another 3 minutes. Add salt and pepper to taste. Remove from the heat.
  3. Divide the hummus evenly between the lavash breads, spreading it just shy of the edges with a spoon or an offset spatula. Top with the veggies.
  4. Bake just until heated through, about 5 minutes; don’t overcook. Remove from the oven, sprinkle with the pepperoncini slices, if you like it spicy, cut into quarters, and serve.

Cat’s Note: You can use pita bread to make this pizza extra-fast. Preheat the oven to 450°F. Cut the pita in half crosswise, so you have single-layer rounds. Place the rounds on a baking sheet cut side down and brush each round with olive oil. Bake just until crisp, about 2 minutes, and then proceed as directed.

Tags: Dinner, Lunch, Pizza, Kid-Friendly, Mushroom, Squash, Bell Pepper

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