I was introduced to hummus for the first time back in 2007. My brother-in-law and sister-in-law were on this homemade hummus making kick. I dunno. I think I have a slight obsessive problem when I find something I like. When I find a great pair of shoes, I get them in various colors. When I find a show I like (especially on Netflix), I watch episodes back to back until I finish the entire series. And when I find a food I like, I eat it frequently. For pretty much all of 2007, after being introduced to this awesome Mediterranean spread, I ate hummus, wheat thins, cheese, and grapes every day for lunch. I’m not sure if it was that steady diet or if it was because my job was so incredibly stressful, but I dropped the pounds pretty quickly and was the skinniest I’ve ever been. I call that phase of my life the “unintentional hummus diet”. You can imagine my delight when I was thumbing through the Betty Crocker Cookbook that my mom gave us for our wedding, when I beheld a recipe calling for hummus! I think Betty calls it “Mediterranean Pizza”, but we simply refer to it as “Hummus Pizza.” We’ve adapted it to the optimum level of deliciousness through the years. If you want a healthy, yummy, vegetarian, filling recipe, than this is for you!
4 pita rounds
1 regular container of Hummus
2-3 handfuls of spinach, chopped
Crumbled Feta Cheese
Kosher (or Sea) Salt, to taste
Paprika, to taste
Olive oil to drizzle
Preheat oven to 350 degrees. Spread 3-4 TBSP of hummus on each pita. Layer like a salad with spinach, feta, and other vegetables. Then drizzle olive oil over the top and sprinkle with salt and paprika. Bake on a cookie sheet for approximately 10 minutes, until the spinach leaves start to curl.
Yields: 4 servings
Recipe Source: Betty Crocker Cookbook