By Cat Cora

What's This?
Serving size 4



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


  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.



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


  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.

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

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