Hummus is always a staple in the fridge as it is a delicious source of protein, fibre and complex carbohydrates to add to our meals. I usually make a large batch at a time to last a few days and often freeze another batch as well. Although chickpeas are the usual legume of choice for hummus, this recipe utilises the humble cannellini bean which I purchase dry, in bulk.
Although convenient for many people, store-bought hummus contains preservatives/additives and often incorporate sunflower or canola oil. These oils are known to be genetically-modified and have also been associated with heart disease and other inflammatory illnesses. Additionally, making your own hummus is more economical and you can alter the taste and texture to your desire!
Similarly to he hummus, storebought pesto tends to contain preservatives as well as inflammatory oils. Once again, making your own pesto is healthier and cheaper especially when I use homegrown herbs and pantry staples purchased in bulk. All you need is a decent food processor!
I did intend on making my own pizza based for this recipe however I ended up using a gluten-free premade versions. The combination of the tomato-y passata sauce, creamy hummus and spicy pesto was the perfect combination especially with mushrooms and fresh herbs.
2 pizza bases
3/4 cup organic passata sauce
4 large brown mushrooms, sliced thinly
2 cups cannellini beans, cooked
2 TBSP hulled tahini
1 clove of garlic
Juice of one lemon
1 TBSP extra virgin olive oil
1-2 TBSP filtered water- can substitute with extra oil
Pinch of salt
1/2 TSPN cumin seeds
1 small chilli (optional)
2 handfuls of desired herbs*
1-2 cloves garlic
2 TBSP extra virgin olive oil
1/3 cup activated/raw pepitas
Pinch of salt
Juice of one lemon
Water, if needed to thin pesto out
1. Place the ingredients for the hummus in the food process and blend until smooth. Add extra water if the mix is too thick. Place hummus aside.
2. Place the herbs, garlic, olive oil, lemon juice and chilli in the food processor and blend until almost smooth.
3. Add the pepitas and blitz until desired consistency. You may also add some water if you prefer a thinner consistency.
4. Layer the pizza bases with the passata, hummus and pesto before topping with the mushroom slices. Bake for 15mins depending on your pizza bases.
5. Slice the pizza into even slices and drizzle with extra pesto before enjoying!
❁ I used a combination of homegrown kale, nasturtium leaves, wild rocket and lots of basil in the pesto however you can easily substitute. Nothing beats pure basil pesto though!
❁ I used sourdough gluten free pizza bases from Venerdi. This is not sponsored however I love that there is a gluten free option without the nasty ingredient list!
❁ You can easily substitute the cannelinni beans with other legumes such as chickpeas or even pinto beans.
❁ I only purchase tomato products in glass jars due to the possibility of tomato acidity + tin/plastic reactions.
❁ Hummus and pesto can be refrigerated for up to 4 days.
As usual, let me know if you make the pesto or hummus!
“Don’t cry because it’s over. Smile because it happened.”- Dr. Seuss.