- Quick-Fix Hummus:
- 1 (15 ounce) can chickpeas, drained, rinsed, and divided
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1 clove garlic
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 1 tablespoons olive oil, or more to taste
- Lemon-Tahini Drizzle:
- 3 tablespoons tahini
- 3 tablespoons plain vegan yogurt
- 1 tablespoon lemon juice, or more to taste
- Pita Pizzas:
- 2 teaspoons olive oil
- 2 pita loaves
- 1 clove garlic, finely minced
- 1 cup cherry tomatoes, halved
- ¼ cup sliced olives
- ¼ cup fresh chopped parsley
- 1 scallion, thinly sliced
For best results, we recommend using:
- Blend 1 cup chickpeas, lemon juice, tahini, garlic, cumin, paprika, and salt in a blender or food processor until smooth and creamy, pausing to scrape down the sides of the bowl as needed. Slowly drizzle olive oil into the hummus while blending to reach your desired consistency. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth.
- Beat tahini, vegan yogurt, and lemon juice together in a small bowl until smooth; add more lemon juice to taste.
- Preheat your oven’s broiler to High.
- Brush olive oil onto the pita to coat and place onto a baking sheet. Sprinkle garlic onto the bread.
- Toast pita under the broiler until lightly golden, 4 to 6 minutes.
- Divide the hummus between the two pitas and spread to mostly cover but leaving the edge clear. Top with remaining whole chickpeas, tomatoes, olives, parsley, and scallions. Drizzle lemon-tahini sauce over the pizzas to serve.
Fire up the flavor of these pizzas by blending roasted red peppers and crushed red pepper flakes into the hummus. The hummus and lemon-tahini drizzle can both be prepared up to three days ahead of time. Store in sealed containers and spread on everything!
What others are saying
Steven Gomes says:
These are great for lunch. I make one serving and use the remaining hummus for dipping veggies in for snack. The lemon tahini drizzle is good enough to bottle up and serve as a dressing for salads.
Anthony Cohen says:
These are so delicious. I love topping mine with parsley and mint. The homemade hummus is incredible. Especially when you blend in roasted red peppers. I actually made naan bread from scratch. Perfect for Saturday night with my wife.
Jenny J says:
I used store bought fire roasted red pepper hummus for these pita pizzas. Yum! My husband suggested that next time we add lamb, or some other meat to the "pizza".
Sam Dalton says:
These pita pizzas are so good. The quick, homemade hummus is really good, much better than store bought. These are great as appetizers and for lunch.
Laura Griffin says:
These Israeli pitas are so yummy! The lemon tahini drizzle is one of my favorite elements of this recipe. I did add jarred roasted red peppers and it added a nice kick.