“I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Did you know May 13th is National Hummus Day. Yes that’s right, my favorite healthy spread has a day all of its own and you better believe this is one food holiday I will gladly celebrate.
Sabra hummus is a vegetarian and gluten-free food made up of healthy and nutritious ingredients. Hummus improves the nutritional value of meals and snacks, especially when used in place of other calorie-laden spreads, by adding protein and fiber to other ingredients.
This vegetable hummus tart is what spring time is all about. Light and flavorful meals that incorporate seasonal vegetables and healthy ingredients. This tart is like a pizza with a Mediterranean inspired twist. Hummus is used for the base and topped with sautéed zucchini, juicy tomatoes, tangy artichokes and creamy goat cheese. I used the roasted pine nut hummus here but any flavor will do. With national hummus day only a few days away, celebrate with this crowd pleasing appetizer or serve it as your main course alongside a simple green salad.
- For the dough:
- ¾ cup very warm water
- ½ tablespoon honey
- 1 tablespoon olive oil
- 2¼ teaspoon instant yeast (1 packet)
- 2 cups white whole wheat flour (or regular whole wheat)
- ½ tablespoon yellow cornmeal + extra for dusting
- 1 teaspoon salt
- For the toppings
- 2 containers Sabra Roasted Pine Nut hummus
- 1 cup chopped onions
- 1 zucchini, thinly sliced
- 1 teaspoon olive oil
- ⅓ cup cherry tomatoes, halved
- ½ cup artichoke hearts, chopped
- ⅓ cup Goat Cheese, crumbled
- Start by making the crust:
- In a large bowl of an electric mixer, mix the water, yeast, honey and olive oil together. Let it sit for a few minutes to allow the yeast to activate( it will begin to foam and bubble). After a few minutes add in the flour, cornmeal, and salt with a wooden spoon. Place the dough hook on the mixer and knead the dough on medium speed for 8-10 minutes. The dough should form into a ball and be sticky. Place the dough in a medium-sized bowl lightly oiled with olive oil. Cover with Plastic wrap and a towel and let it rise for 1 hour.
- Once the dough has doubled in size preheat oven to 450 degrees. Grease a large baking sheet with cooking spray and sprinkle with a little cornmeal. Dump the dough onto the baking sheet and stretch towards the edge. (It's OK if it doesn't reach all the way to the ends). Cover with plastic wrap and allow it to sit for another 20 minutes. Once the dough has rested brush the crust with a little olive oil. Bake for 15-20 minutes or until it's lightly browned.
- Prepare the toppings while the dough is baking.
- Start by adding the chopped onions and zucchini to a skillet with a teaspoon of olive oil. Saute until the veggies become soft (5-10 minutes).
- Once the dough is ready remove it from the oven and allow it to cool 5 minutes or so.
- Spread the two containers over top till the crust is covered. Top with the sauteed onions and zucchini, tomatoes and chopped artichokes. Evenly spread out the goat cheese.
- Slice and serve