Hummus Pie Recipes
HUMMUS PIE
Make and share this Hummus Pie recipe from Food.com.
Provided by Chuck Hughes
Categories Beans
Time P1DT5h40m
Yield 1 14-inch pizza
Number Of Ingredients 20
Steps:
- Special equipment: Pizza screen.
- For the dough:.
- Mix the wheat berry flour, barley and 30 3/4 ounces (870 grams) filtered water to make the soaker. Rest at room temperature for about 18 hours.
- Add the starter to the soaker, and mix in thoroughly, then rest the dough for 40 minutes.
- Add the salt and 1 1/3 ounce (40 grams) filtered water, and do a round of stretch and fold turns. Rest the dough at room temperature for 2 hours, doing stretch and fold turns every 30 minutes.
- Ball up the dough and refrigerate overnight.
- For the chile oil:.
- Gently simmer the olive oil over medium-low to medium heat with both fresh and dried chiles (chef's choice!) until the flavor is developed fully, about 2 hours.
- Strain the oil before use.
- For the nuts:.
- Heat a large pan over medium heat. Place the almonds and pecans in the pan and toast. Make sure to check on the nuts every few minutes by shaking them around to get all sides toasted evenly. Remove from the heat when the oils are released and before the nuts burn!
- For the hummus:.
- Place the lemon juice, oil, tahini, 1/2 cup water, the salt, pepper and garlic in a food processor and buzz for about 2 minutes. Add the garbanzo beans and process for about 10 minutes for maximum creaminess!
- For the za'atar oil:.
- Mix the za'atar with the olive oil until it is spreadable with a pastry brush. This is the base for the hummus pizza instead of a sauce.
- For the pizza:.
- Bring the dough back to room temperature, 30 minutes to 1 hour.
- Roll the dough out to about 14 inches in diameter. Brush the dough with an even layer of the za'atar oil, not too much. Place a pizza screen on top of the dough so it does not puff up in the middle while cooking. Cook the pizza for 5 to 8 minutes. When done, remove the screen and spread a thin, even layer of hummus, about 8 ounces, over the pizza. Drizzle some olive oil in a zigzag, then turn the pizza and drizzle a zigzag of chile oil as well. Sprinkle with sumac, the toasted nuts and finish with the chopped mint. Cut and serve!
- Cook's Note:.
- You can find za'atar in any Middle Eastern market.
Nutrition Facts : Calories 8406.9, Fat 674.3, SaturatedFat 90.6, Sodium 19796.7, Carbohydrate 505.9, Fiber 112, Sugar 11.1, Protein 144.4
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- Preheat the oven to 220°C/fan 200°C/gas 7. Mix the onion, broccoli, peppers and courgettes in a roasting tin, tossing well with the cumin seeds and the oil. Roast for 30 minutes.
- Remove and mix in the houmous, lemon zest and coriander. Turn the oven down to 200°C/fan180°C/gas 6. Cut the pastry in half to make 2 rectangles. Transfer 1 piece to a lined baking sheet and arrange the sweet potato slices in slightly overlapping layers to cover the pastry, leaving a 2cm border. Pile the roasted veg on top of the potatoes and brush the border with the egg glaze.
- Roll the remaining pastry out a little thinner. Drape over the filling, press the pastry edges together to seal and trim away any excess pastry. Egg wash the top and cut 3 diagonal slits in the pastry.
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