This is an unusual take on a classic hummus, combining taste elements from a pizza with chickpeas and tahini. With minimal oil this is a healthy snack which is so easy to make.
Recipe on Drizzle and Dip
I made these whole-wheat pita toasts to serve it with but you could also just warm up pita bread. Split a pita bread in half so you have 2 round discs. Brush each of the bready sides with olive oil, or to make it more exciting a mix of olive oil, dried mixed herbs and garlic, and bake in a hot oven (200c) for 5 minutes until they go golden brown or you could also just toast them under a hot grill.
I totally loved this version of hummus as it somehow manages to retain all its traditional characteristics whilst also carrying a strong pizza flavour from the tomato, basil, garlic and oregano. I’m going to run this past my teenage nephews and see what they think.