email this pageAvailable in a variety of flavors, hummus is packed with fiber and high in protein, iron and vitamin C. It's great in vegetarian diets and a healthful option to serve as a dip or sandwich spread.
Recipes by cookbook author Holly Clegg of Baton Rouge, La. She is the author of the "Trim and Terrific" series of cookbooks.
Roasted Red Pepper and Hummus Pizza
Mark Boughton Photography; styling by Teresa Blackburn
Printer Friendly Version
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.
Ingredients
1 (11-ounce) pre-made pizza crust dough
1 (7-ounce) container roasted red pepper hummus
1/2 cup chopped tomato
1/2 cup chopped green pepper
3 sliced red onion
1/3 cup sliced Kalamata or black olives
1 1/2 cups shredded part-skim mozzarella cheese
1 teaspoon dried basil
Instructions
1 (7-ounce) container roasted red pepper hummus
1/2 cup chopped tomato
1/2 cup chopped green pepper
3 sliced red onion
1/3 cup sliced Kalamata or black olives
1 1/2 cups shredded part-skim mozzarella cheese
1 teaspoon dried basil
1. Preheat oven to 450F.
2. Roll pizza dough into a large oval. Spread hummus evenly over crust. Top with tomatoes, green peppers, red onion, olives, cheese and basil.
3. Bake 10 to 12 minutes, until cheese melts and crust is browned. Serves 4.
Nutritional Information
2. Roll pizza dough into a large oval. Spread hummus evenly over crust. Top with tomatoes, green peppers, red onion, olives, cheese and basil.
3. Bake 10 to 12 minutes, until cheese melts and crust is browned. Serves 4.
Per serving: 460 calories, 18g fat, 25mg chol., 20g prot., 55g carbs., 5g fiber, 1580mg sodium.
Recipes by cookbook author Holly Clegg of Baton Rouge, La. She is the author of the “Trim and Terrific” series of cookbooks.
Recipes by cookbook author Holly Clegg of Baton Rouge, La. She is the author of the “Trim and Terrific” series of cookbooks.
Mediterranean Layered Dip
Mark Boughton Photography; styling by Teresa Blackburn
Printer Friendly Version
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.
You can layer this pretty dip any way you like.
Ingredients
Ingredients
1 (7-ounce) container hummus
1 cup chopped baby spinach
1/2 cup chopped tomatoes
1/4 chopped red onion
1/4 cup reduced-fat feta cheese
2 tablespoons sliced kalamata or black olives
1/2 cup shredded cucumber
Toasted pita wedges or pita crisps
Instructions
1 cup chopped baby spinach
1/2 cup chopped tomatoes
1/4 chopped red onion
1/4 cup reduced-fat feta cheese
2 tablespoons sliced kalamata or black olives
1/2 cup shredded cucumber
Toasted pita wedges or pita crisps
1. Spoon half of a 7-ounce container of plain hummus in the bottom of a serving bowl. Layer on 1 cup chopped baby spinach, 1/2 cup chopped tomatoes, 1/4 cup chopped red onion, 1/4 cup reduced fat feta-cheese, and 2 tablespoons sliced kalamata or black olives. Top with remaining hummus and 1/2 cup shredded cucumber. Serve with toasted pita wedges or pita crisps. Serves 8.
Nutritional Information
Per (1⁄2-cup) serving: 61 calories, 3g fat, 2mg chol., 3g prot., 5g carbs., 2g fiber, 189mg sodium.
Recipes by cookbook author Holly Clegg of Baton Rouge, La. She is the author of the “Trim and Terrific” series of cookbooks.
Recipes by cookbook author Holly Clegg of Baton Rouge, La. She is the author of the “Trim and Terrific” series of cookbooks.
Related Stories
If you enjoyed reading this story, Fun with Hummus, then you might enjoy these other stories.Share This Story With Others:
Discuss this Article
There are no current discussions for this article. Why not be the first?
