Pizza Hummus

Prep 10 min

|

Cook 15 min

|

Ready in 25 min

If you love pizza and hummus, this dip is the perfect combo. Load it up with all your favorite toppings for an app everyone will enjoy.

Ingredients

    Hummus
  • 1 can (15.5 oz. or 398 mL) cannellini (white kidney) beans, drained and rinsed
  • ⅓ cup (75 mL) pizza sauce
  • 2 tbsp (30 mL) Everything but the Pizza Seasoning, divided
  • 1 tbsp (15 mL) olive oil
  • 8 oz. (250 g) cream cheese, softened
  • 2 oz. (60 g) mozzarella cheese, grated (½ cup/125 mL)
  •  Optional Toppings: Black olives, chopped bell pepper, chopped pepperoni
    Garlic Knots
  • 1 pkg (13.8 oz./391 g) refrigerated pizza dough
  • 2 tbsp (30 mL) butter. melted
  • 1 tsp (5 mL) Garlic Rub

Directions

  1. Preheat the oven to 450°F (230°C). Add the beans, pizza sauce, and 1½ tbsp (22 mL) of the seasoning to the Electric Twist & Chop. Press START. Pour the oil into the hole. Blend until all the oil is incorporated and the hummus is smooth.
  2. Transfer the hummus to the 1-qt. (1-L) Enameled Cast Iron Baker. Combine the cream cheese and remaining seasoning in a medium bowl. Spread the cream cheese mixture over the hummus. Top with the cheese. Add toppings, if you’d like. Set aside.
  3. Unroll the pizza dough onto a cutting board. Cut in half lengthwise, then into 8 slices widthwise to get 16 pieces.
  4. Twist each piece of dough, then tie it into a loose knot. Combine the butter and rub; brush over the knots. Transfer to a sheet pan.
  5. Bake the dip and the knots for 7–9 minutes, or until the cheese has melted and garlic knots are golden-brown.

Yield:

  • 8  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 340, Total Fat 17 g, Saturated Fat 9 g, Cholesterol 50 mg, Sodium 750 mg, Carbohydrate 34 g, Fiber 1 g, Sugars 4 g (includes 3 g added sugar), Protein 11 g

Cook's Tips:

You can make the hummus and serve as is, without layering and baking.

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