MAKE YOUR OWN HUMMUS
Vegetarian Recipes:
http://www.fatfree.com/recipes/hummus/
The Classic: Middle Eastern Hummus
4 garlic cloves, minced and then mashed
2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed
2/3 cup of tahini (roasted, not raw)
1/3 cup freshly squeezed lemon juice
1/2 cup water
1/4 cup olive oil
1/2 teaspoon of salt
Pine nuts (toasted) and parsley (chopped) for garnish
In a food processor, combine the mashed garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste.
Spoon into serving dish and sprinkle with toasted pine nuts and chopped parsley.
Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread. You can cut the pita bread into thin triangles, brush with olive oil and toast for 10 minutes in a 400°F oven to make pita chips with which to serve the hummus.
Makes about 3 cups.
Hummus I
INGREDIENTS
* 2 (15 ounce) cans garbanzo beans, drained
* 1/2 cup roasted tahini
* 1/4 cup lemon juice
* 1 teaspoon grated lemon zest, minced
* 2 cloves garlic
* 1/4 cup packed flat leaf parsley
* 1/4 cup chopped green onions
* salt to taste
* ground black pepper to taste
DIRECTIONS
1. Place garbanzo beans, tahini, lemon juice, lemon zest, garlic, parsley, and green onion in the bowl of a food processor. Blend until smooth, adding water if the mixture is too thick. Season to taste with salt and pepper.
Hummus II
INGREDIENTS
* 2 cloves garlic
* 2 (15 ounce) cans garbanzo beans, drained
* 8 ounces tofu
* 3 lemons, juiced
* 1/4 cup parsley
* 3/4 cup tahini
* 1 teaspoon ground ginger
* 1 pinch ground cayenne pepper
* 1 tablespoon tamari
* salt to taste
* ground black pepper to taste
DIRECTIONS
1. Mince garlic in the large bowl of a food processor. Add garbanzo beans, tofu, lemon juice, parsley, and tahini; blend until smooth. Add ginger, cayenne pepper, and tamari; blend. Season to taste with salt and black pepper. Blend in water if hummus is too thick.
Hummus III*
INGREDIENTS
* 2 cups canned garbanzo beans, drained
* 1/3 cup tahini
* 1/4 cup lemon juice
* 1 teaspoon salt
* 2 cloves garlic, halved
* 1 tablespoon olive oil
* 1 pinch paprika
* 1 teaspoon minced fresh parsley
DIRECTIONS
1. Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
2. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.
*This award-winning hummus appears in
All Recipe's Cookbook.
Spicy Indian Hummus
* 2 cups chickpeas (soaked overnight and cooked in a pressure cooker, reserve some cooking water)
* 1/4 cup sesame seeds
* 3-4 cloves garlic
* 1 tbsp coriander powder
* 1 tsp coriander powder
* 2 tsp chili powder (or less)
* 1/2 tsp garam masala
* 1/2 lemon, juiced
* 5-6 tbsp extra virgin olive oil
* salt, to taste
Hardware
---------------
* Food processor
Method
---------------
* Toast the sesame seeds on low heat until they pop and release the oils.
* Put the sesame seeds in a blender and powder them.
* Add the chickpeas, garlic cloves, all the spices, the salt, the lemon juice and blend. Stream in the extra virgin olive oil into the food processor as it is blending. If the mixture becomes to thick add some reserved cooking liquid from the chickpeas that were cooked above.
* Cover and refrigerate.
Pita Bread
Get the regular Greek pita bread at the grocery store, heated up your grill pan, spray some Pam on one side and grill it on medium-low heat so the outside becomes crunchy but the inside of the bread is still soft. Spray pam on the other side and repeat. Cut into wedges and serve with the hummus.
Thai Basil Hummus
2 (15oz) cans garbano beans, rinsed and drained
2 tbsp roasted peanut oil
2 tbsp peanut butter
juice and zest of 2 limes
2 cloves garlic, minced
1/4 c fresh basil leaves, minced
1/4 tsp cayenne pepper
salt/pepper to taste
Combine beans, oil, peanut butter, lime juice and zest, and garlic. *I use the potato masher to keep a great texture, but feel free to use a food processor* Stir in basil, pepper, salt, and pepper. Allow to chill for an hour or so, then serve and enjoy!
Spicy Hummus
(The Human Vacuum's patented recipe)
Dump into a colander and rinse well with cold water:
2 cups canned chickpeas
(Canned chickpeas can be pretty salty. When you first start rinsing the water will foam. Keep going until the foam subsides.)
Pour the chickpeas into the food processor and add:
2/3 cup tahini paste
1/4 cup lime juice (lemon is traditional, but lime is zingier)
3 cloves garlic, smashed
2 teaspoons cumin
1 teaspoon chili powder
2 Tablespoons Potbelly Hot Peppers or other spicy pickled pepper (optional, but awesome)
Pinch salt
Whir the whole mess in the food processor until very smooth. Some people like a little chunky texture, but they are fools. Go for the consistency of Greek yogurt. Stick some pita, or your fingers, into the processor occasionally (stop the blades first) to allow your girlfriend to taste test. If the hummus sticks together in a ball, or otherwise and seems too thick, thin it with a few Tablespoons of water or olive oil. H.V. prefers to use water and drizzle the olive oil over the top at the end.
Serve drizzled with olive oil and sprinkled with:
Fresh cilantro, orpaprika (smoked for preference)
Mediterranean Hummus
Inspired by a recipe from Cooking Light
Yields 2 cups
1/2 cup chopped bottled roasted red bell peppers
1/4 cup pitted kalamata olives
3 tablespoons fresh lemon juice (or juice from one lemon)
2 teaspoons extravirgin olive oil
2 T tahini
2 T half and half
1/4 teaspoon salt
1/8 teaspoon black pepper
2-3 garlic cloves (4 is too much! Trust me!)
1 can chickpeas (garbanzo beans) — (15-oz) rinsed and drained (or 2 cups cooked if you make them from scratch like I did)
Jalapeño and Lime Hummus
1 16-oz. can chick peas or garbanzo beans, drained, rinsed
Juice of one large fresh lime
2 tablespoons peanut butter
3 cloves fresh garlic
2 heaping tablespoons pickled jalapenos
1-2 tablespoons olive oil
2 tablespoons fresh cilantro leaves
cumin, to taste
red pepper flakes, to taste
a pinch of sea salt
Combine all of the ingredients in a food processor until smooth.
Serve with fresh organic carrot sticks. It's also fabulous with organic blue [or gold] corn chips.
Makes about 3 cups.
Place all ingredients in a food procesor; process until smooth, scraping sides of processor bowl once. Store in an airtight container in refrigerator.
Easy Jalapeño Hummus
Ingredients:
1 (15 ounce) can garbanzo beans, drained, liquid reserved
2 ounces fresh jalapeno pepper, sliced
1/2 teaspoon cumin (optional)
cilantro to taste
2 tablespoons lemon juice
3 cloves minced garlic
Directions:
In a blender or food processor, combine garbanzo beans, jalapeno, cumin (optional), cilantro to taste, lemon juice, garlic and 1 tablespoon of the reserved bean liquid. Blend until smooth.
Habañero Hummus
Ingredients:
2 (15 oz) Cans Garbanzo beans
1 Whole Habanero chile
or
1 teaspoon habanero powder
1 Red Bell Pepper, Roasted, seeded, skin removed
10 Cloves Garlic
10 Cloves Roasted Garlic
1/3 cup Tahini
1 teaspoon Salt
1/2 teaspoon cumin
6 tablespoons Lemon juice
2 tablespoons Olive Oil
***GARNISH:***
Cayenne or Paprika
Olive Oil
Directions:
Drain garbanzo beans, reserve liquid from one can. put all ingredients in a food processor or blender, process till smooth. Add reserved liquid (or more olive oil) if hummus is too thick.
To serve: Put into a serving dish, sprinkle with cayenne or paprika and a drizzle of olive oil.
Serve with toasted pita wedges. Also great with vegetables.
Lemon Garlic Hummus
INGREDIENTS
* 3/4 cup vegetable oil
* 3 tablespoons lemon juice
* 2 cups garbanzo beans (chickpeas), rinsed and drained
* 2 teaspoons minced garlic
* 1/2 teaspoon salt
* 3 Pita bread, cut into wedges
DIRECTIONS
1. In a food processor, combine the oil, lemon juice, beans, garlic and salt; cover and process until smooth. Transfer to a small bowl. Serve with pita wedges.
Artichoke Hummus
Ingredients:
2 cups Cooked garbanzo beans
1 cup Artichoke hearts
6 cloves garlic
2 Lemons
1/2 teaspoon Paprika
1/2 teaspoon Cumin
1/2 teaspoon Kosher salt
1/2 teaspoon White pepper
Virgin olive oil
Directions:
Juice the lemons. Combine all ingredients but the oil in the bowl of a food processor, turn on, and slowly drizzle in olive oil as the ingredients are being processed to a creamy consistency.
Black Bean Hummus
Ingredients:
1 (16-ounce) can black beans, drained
1 tablespoon tahini, optional
3 tablespoons pure Spanish olive oil
1 lime, juiced
2 cloves garlic, crushed in a mortar
salt and freshly ground black pepper to taste
1 teaspoon ground cumin
Directions:
In a food processor fitted with a steel blade, combine all the ingredients and process until smooth. Cover and refrigerate until ready to use. Bring to room temperature before serving. It will keep in the refrigerator for one week.
Tuscan Hummus
Ingredients:
10 medium garlic cloves
30 ounces drained canned cannellini beans or great northern
1/2 cup sesame paste (tahini)
1/4 cup freshly squeezed lemon juice
1 tablespoon soy sauce PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1/2 teaspoon soy sauce
1 1/2 teaspoon salt
1 1/2 teaspoon ground cumin
1/8 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 cup cold water, if needed
2 tablespoons minced fresh Italian parsley
***California Pizza Kitchen Checca ***
2 pounds Roma tomatoes, cut into 1/2" dice
1 tablespoon minced garlic
1 tablespoon minced fresh basil
2 teaspoons salt
1/2 cup extra-virgin olive oil
Directions:
Fit a food processor with the steel blade. Process the garlic cloves until finely minced, stopping the processor occasionally to scrape down the sides of the work bowl. Add the beans and pulse the machine a few times to chop them coarsely. Then, with the machine running, puree them while you slowly pour the sesame paste through the feed tube. Still with the motor running, pour the olive oil, lemon juice, and soy sauce through the feed tube, stopping the processor occasionally to scrape down the sides of the bowl. Stop the processor, open the lid, and add the salt, cumin, coriander, and cayenne. Process until thoroughly blended. If the puree seems too thick for dipping or spreading, pulse in the 1/4 to 1/2 cup cold water. Transfer the puree to a bowl, cover with plastic wrap, and refrigerate to chill well before serving.
Preheat the oven to 250ºF.
Put the pita breads in the oven and heat until thoroughly warmed, 6 to 8 minutes.
Carefully remove and cut into wedges. Place the chilled hummus in a serving plate or bowl and arrange the tomato Checca on top. Garnish with the chopped parsley and surround with the pita triangles. Serve immediately.
California Pizza Kitchen Checca
In a mixing bowl, toss together the Checca ingredients, mixing them thoroughly. Cover with plastic wrap an refrigerate until serving time.
Eggplant-Garlic Hummus
Ingredients:
1 medium eggplant
2 heads garlic
1 tablespoon water
1 pint chick peas; drained & rinsed
2 tablespoons lemon juice
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
Directions:
Trim ends of eggplant and prick skin with fork.
Place eggplant on a microwave safe plate. Place garlic in a 6 oz. microwave safe custard cup. Add water to custard cup; cover with vented plastic wrap. Place garlic in microwave with eggplant.
Microwave on high 8-10 minutes or til eggplant and garlic are very tender, rearranging dishes once. Let stand 15 minutes or until cool enough to handle.
Halve eggplant lengthwise and scoop out interior with a spoon; discard peel. Remove garlic pulp from skins; discard skins. Place eggplant, garlic pulp, chick peas, lemon juice, olive oil, salt and cumin in blender and blend until almost smooth, scraping down sides as needed.
Transfer to a bowl; cover and refrigerate. Use as dip or spread with vegetables and toasted pita wedges.
Hominy Hummus
Ingredients:
1 can (14.5 oz. size) golden hominy
1 can (8 oz. size) creamed corn
2 tablespoons Lemon juice
1 clove garlic
1/2 teaspoon Ground cumin
1/4 teaspoon Cayenne
1/4 cup Chopped radishes
Crisp raw vegetables
Directions:
NOTE: Allow 2 pounds rinsed, trimmed, raw vegetables such as bell peppers, jicama, and celery for every 8 to 10 servings.
Drain the hominy. In a food processor or a blender, combine the hominy, creamed corn, lemon juice, garlic, cumin, and cayenne. Whirl until smooth. Mound hummus into a bowl. (If making ahead, cover and chill up to a day; let warm to room temperature.)
Sprinkle hummus with chopped radishes and offer crisp raw vegetables to scoop up the mixture.
Nutritional information per tablespoon: calories ~ 18, protein - 0.4 g., fat - 0.2 g., carbohydrate - 4 g., cholesterol - 0, sodium - 59 mg.
Live Hummus
Ingredients:
1 Bag sprouted bean mix (1 3/4 cup size)
2 lemons, juiced
2 garlic cloves
1 1/2 tablespoon tamari soy sauce
1/2 cup fresh organic carrot juice
Directions:
Put all ingredients in a food processor or blender and blend until smooth. A blender may need a little more liquid to get a smooth texture.
My variation: instead of the carrot juice, I grate 2 whole organic carrots in the food processor first, then add all the other ingredients and process until smooth.
Great with whole wheat pita pockets.
Hummus Tex-Mex
Ingredients:
2 cans Chick peas
2 tablespoons Lemon juice (or a bit more, If you like lemony hummus)
Tabasco sauce to taste
4 tablespoons Cilantro (variable, Depending on your taste for Greens)
Directions:
Drain one can of chick peas completely, the other one such that some liquid is left. Put into bowl. Add lemon juice. Mince and add cilantro and add Tabasco sauce. Blend until smooth. If hummus is not soft and creamy, then you did not leave enough liquid with the chick peas. Add some water or lemon juice to make up for it. Serve with crackers or use as a spread on Whole Wheat bread.
Hummus on the Ranch
Ingredients:
1 cup fat-free ranch dressing
3 teaspoons imitation bacon bits
1/3 cup low-fat white or chedder cheese
6 peices pita bread
Directions:
Mix together fake bacon bits w/ranch, than stir in cheese. Use for dip w/ pita bread. You can substitute carrots for cheese if you prefer.
Roasted Red Pepper Hummus
Ingredients:
1 (15-ounce) can chickpeas, rinsed and drained
1/2 cup drained roasted red peppers,
or
1/2 medium red bell pepper, roasted*
2 tablespoons chopped flat-leaf parsley
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame paste)
2 garlic cloves, chopped
1/2 teaspoon salt
Directions:
In a blender or food processor, puree the chickpeas, peppers, parsley, lemon juice, tahini, garlic and salt. Refrigerate, covered, until chilled, at least 1 hour.
PER SERVING: 144 Calories, 6 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 395 mg Sodium, 15 g Total Carbohydrate, 5 g Dietary Fiber, 7 g Protein, 38 mg Calcium .
*To roast bell pepper, preheat broiler. Line baking sheet with foil; place pepper on baking sheet. Broil 4-6" from heat, turning frequently with tongs, until skin is lightly charred on all sides, about 10 minutes. Transfer to paper bag; fold bag closed and let steam 10 minutes. Peel, seed and devein pepper over sink to drain juices.
Other Make-Your-Own Sauce Ideas:
http://www.mealtime.org/default.aspx?id=295
Five Pepper Hummus
INGREDIENTS
* 1 large green bell pepper
* 1 (16 ounce) can garbanzo beans, drained
* 4 fresh jalapeno peppers
* 1 (16 ounce) jar banana peppers, drained
* 1 clove garlic
* 1 tablespoon ground cayenne pepper
* 2 tablespoons ground black pepper
* 1/4 cup tahini
DIRECTIONS
1. Remove top 1/4 of the green bell pepper, keeping bottom part intact to use for serving the hummus. Discard stem, and remove seeds and pulp from both parts of the pepper.
2. Chop top part of pepper, and place in a blender or food processor with garbanzo beans, jalapeno peppers, banana peppers, garlic, cayenne pepper, black pepper, and tahini. Blend into a smooth paste. Scoop into the bottom part of the green bell pepper to serve.
Simple Pesto Hummus
Ingredients:
15 ounces garbanzo beans, drained -- reserve liquid
1 cup chopped basil -- packed
1/2 Lemon -- Juice Only
Directions:
Put garbanzos, basil, and some of the lemon into bowl. Puree using blender. Add lemon juice until consistency and taste are pleasing. If too thick, you can add some of the reserved juice. Serve as a dip or use as a spread on fresh bread.
Italian Hummus
INGREDIENTS
* 1 cup non-fat cottage cheese
* 1 (15.5 ounce) can cannellini beans, drained
* 1 bunch fresh basil, chopped
* 1 pint grape tomatoes, coarsely chopped
* 1 clove garlic, minced
* 1 pinch salt and pepper to taste
DIRECTIONS
1. In a blender or food processor, blend the cottage cheese, beans, basil, tomatoes, garlic, salt, and pepper until smooth.
Smoky Chipotle Hummus
Ingredients:
2 cans (15-ounce size) garbanzo beans (chickpeas), drained
1/2 cup water
1/4 cup tahini (sesame seed paste) PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons tahini (sesame seed paste)*
3 tablespoons fresh lemon juice PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 teaspoons fresh lemon juice
2 tablespoons olive oil
2 1/2 teaspoons minced canned chipotle chilies**
1 clove garlic, minced
1 1/2 teaspoon ground cumin
1 jar (4-ounce size) sliced pimientos in oil, drained
1/3 cup chopped fresh cilantro
2 packages (6-ounce size) roasted-garlic bagel chips
Directions:
Reserve 3 tablespoons garbanzo beans for garnish. Blend remaining garbanzo beans and next 7 ingredients in processor until smooth. Add pimientos; process, using on/off turns, until pimientos are coarsely chopped.
Transfer hummus to medium bowl. Stir in cilantro. Season hummus to taste with salt and pepper. Sprinkle with reserved garbanzo beans. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.) Accompany with bagel chips.
*Sold at Middle Eastern markets, natural foods stores and some supermarkets.
**Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
Spinach Hummus
Ingredients:
1 can chickpeas, drained - 10 oz
2 tablespoons turmeric powder
1 tablespoon curry paste or powder
1/2 cup baby spinach leaves
5 cloves garlic, crushed
2 sprigs fresh rosemary
2 sprigs fresh thyme
1/4 cup olive oil
2 tablespoons tahini
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice
Directions:
In a skillet over medium heat, cook the first 3 ingredients until golden brown, remove and set aside In the same skillet, sauté the next 4 ingredients in the olive oil. Drain excess oil when done. In a food processor, puree chickpeas and tahini mixture, gradually adding spinach mixture and all the juices until smooth Season with salt and pepper to taste.
Curried Hummus
INGREDIENTS
* 2 (15.5 ounce) cans chick peas (garbanzo beans), rinsed and drained
* 2 tablespoons olive oil
* 3 garlic cloves, crushed
* 4 teaspoons curry powder
* 6 tablespoons fresh lemon juice
* 1/2 cup water
* 1 pinch Salt, to taste
* 1 dash Hot sauce, to taste
DIRECTIONS
1. Put all ingredients in a food processor and blend until smooth. Serve (drizzled with olive oil, if desired) with pita chips.
Creamy Yogurt Hummus
INGREDIENTS
* 1 (15.5 ounce) can garbanzo beans, drained
* 1 clove garlic, peeled
* 1 teaspoon salt
* 1/2 cup fresh lemon juice
* 2/3 cup plain non-fat yogurt
DIRECTIONS
1. In a blender or food processor, blend garbanzo beans until smooth. Mix in garlic, salt, lemon juice and yogurt. Blend to desired consistency.
Robin's Rosemary Hummus
INGREDIENTS
* 1 (19 ounce) can garbanzo beans, drained
* 3 tablespoons tahini (sesame-seed paste)
* 1/4 cup olive oil, divided
* 3 cloves garlic
* 3 tablespoons lemon juice
* 2 tablespoons water, or as needed
* 1 tablespoon honey
* 6 pita bread rounds
* 2 tablespoons olive oil, or as needed
* 2 teaspoons coarse salt
* 1 tablespoon chopped fresh rosemary
DIRECTIONS
1. Mash garlic with the salt in a small bowl. Place into a blender or food processor along with the garbanzo beans, lemon juice, honey, and enough water to cover the beans. Process until smooth. Spoon into a serving dish, and drizzle 2 tablespoons of olive oil over the top.
2. Preheat the oven to 400 degrees F (200 degrees C). Brush pita breads with remaining olive oil, and cut into wedges. Season with salt and fresh rosemary. Bake for 5 minutes in the preheated oven. Cool, and serve with hummus.
Hummus Americana
INGREDIENTS
* 3 tablespoons chopped roasted garlic
* 1/4 cup chopped red onion
* 2 (15 ounce) cans garbanzo beans, drained
* 1 1/2 teaspoons dried sage
* 1 1/2 teaspoons dried basil
* 1 1/2 teaspoons dried oregano
* 1 1/2 teaspoons dried parsley
* 1 tablespoon lemon juice
* 1 tablespoon olive oil
DIRECTIONS
1. In a food processor or blender, pulse garlic and onions until finely chopped. Add garbanzo beans, one can at a time, and pulse to puree. Blend in sage, basil, oregano, parsley, lemon juice and oil; puree until smooth.
Zesty Hummus
INGREDIENTS
* 1 (15 ounce) can garbanzo beans
* 1/4 cup Italian-style salad dressing
* 1/2 cup creamy salad dressing, e.g. Miracle Whip ™
* 1 red bell pepper, seeded and chopped
* 1 teaspoon dried oregano
* 1/2 teaspoon garlic powder
* 1/2 teaspoon sesame seeds
DIRECTIONS
1. In a food processor, blend the garbanzo beans, Italian-style salad dressing, creamy salad dressing, 1/2 red bell pepper, oregano, garlic powder and sesame seeds.
2. Spread on a bagel or pita, garnish with spinach and the leftover bell pepper, or serve as a dip with crackers, garnish with bell pepper cubes.
Sun-Dried Tomato & Fennel Seed Hummus
INGREDIENTS
* 1 1/2 cups cooked garbanzo beans
* 1/2 cup tahini
* 1 lemon, juiced
* 2 tablespoons olive oil
* 8 oil-packed sun-dried tomatoes
* 1 tablespoon maple syrup
* 1 tablespoon nutritional yeast
* 1/2 teaspoon fennel seed
* 1/4 cup chopped onion
* 1 pinch salt to taste
* 1 pinch black pepper to taste
* 1 pinch cayenne pepper to taste
DIRECTIONS
1. Place garbanzo beans, tahini, sun-dried tomatoes, lemon juice, olive oil, and maple syrup in the bowl of a food processor. Blend until smooth. Add in fennel seed, nutritional yeast, and onion; blend until smooth. Season to taste with salt, black pepper, and cayenne pepper.
Hummus Pizza
INGREDIENTS
* 1 (10 ounce) can refrigerated pizza crust dough
* 1 cup hummus spread
* 1 1/2 cups sliced bell peppers, any color
* 1 cup broccoli florets
* 2 cups shredded Monterey Jack cheese
DIRECTIONS
1. Preheat the oven to 475 degrees C (220 degrees C).
2. Roll out pizza crust and place on a pizza pan or baking sheet. Spread a thin layer of hummus over the crust. Arrange sliced peppers and broccoli over the hummus, and top with shredded cheese.
3. Bake for 10 to 15 minutes in the preheated oven, until the crust is golden brown and cheese is melted in the center. Slice and serve.
