Pizza Hummus
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
- 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.
- 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.
- Unroll the pizza dough onto a cutting board. Cut in half lengthwise, then into 8 slices widthwise to get 16 pieces.
- 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.
- 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.