I think hummus is my all time favorite dip. Except if you count guacamole. :-) It's so versatile. Spinach flavor? You got it! Smoky flavor? Easy! There are so many things you can mix in to give it a unique flavor.
Sun-Dried Tomato Hummus
adapted heavily from SmittenKitchen
2 cups cooked garbanzo beans
1/2 cup lemon juice
8 halves sun-dried tomatoes
1/4 cup tahini
1/4 tsp ground black pepper
1/4 tsp sea salt
1/3 cup water
Combine ingredients in food processor and process until smooth. Add additional water if necessary for a spreadable consistency.
Do you know what you should do with the hummus? Make stromboli.
I googled "hummus and broccoli stromboli" and got no exact results! It's an original! Apparently people put hummus on their bolis but not in them. After making it, I don't know why. It's going to be my new go-to stromboli.
I used this hummus to make two kinds of stromboli - one with dijon mustard and broccoli and one with bbq sauce, bell peppers and broccoli.
Makes 2 strombolis - Serves 4
1 recipe whole wheat pizza dough (see below)
2/3 cup sun-dried tomato hummus (or any preferred variety)
1 small head of broccoli, cleaned and chopped
1 bell pepper, chopped
1/2 small onion, chopped
3 T Dijon mustard
3 T BBQ sauce
Preheat oven to 400F. If using a pizza stone, put it in the over to preheat. If using baking sheets, spray with cooking spray.
Prepare dough and divide into two balls. Stretch each dough ball into an 18"x12" rectangle.
On one dough sheet, spread 1/3 cup hummus & Dijon mustard down the center of the rectangle. Top with 1/3 of the bell pepper, and as much broccoli as possible (about 2/3 of the total broccoli). Pull dough over toppings to cover and seal.
On the second dough sheet, spread 1/3 cup hummus & BBQ sauce down the center of the rectangle. Top with onion, remaining bell pepper, and the rest of the broccoli. Pull dough over toppings to cover and seal.
Carefully pick up the stromboli and turn it so that the seal is down. Place on stone (or baking sheet) and bake for 20 minutes. Coat tops of strombolis with either cheese or olive oil and sprinkle with Italian seasoning. Bake for another 10 minutes or until crust is lightly browned and firm to the touch.
Whole Wheat Pizza Dough
Makes 2 thin crust pizzas or 2 strombolis
1 cup warm water
2 1/4 tsp yeast
1 1/2 cups whole wheat flour
1 cup spelt flour
1/4 tsp sea salt
1 T olive oil
Dissolve yeast in warm water. Let stand about 5 minutes or until bubbly. Add flours, salt and olive oil. Stir until combined. Turn dough onto a lightly floured surface. Knead for about 5 minutes, until the dough is smooth. Let rise in a warm place in an oiled bowl, covered, for about an hour or until doubled. Separate into two and allow to rest for about 10 minutes.