This week, we combined two things we really love to come up with a third thing which is equally, if not more, awesome. Pizza houmous is where we’re coming from today, and let me tell you, you are going to enjoy this one.
Let’s break this one down a little so you can understand the layers of what is going on here. First you have a pizza-inspired houmous dip which is baked and served in a bowl ready to eat. Then there’s the topping of cheese melted right over the top of the houmous. Finally, you have the homemade nachos covered in cheese, representing the crust and also serving as a scoop to eat all that lovely dip with.
This is so delicious and moreish and is sure to be a hit at dinner parties. Whether you serve up a bowl per person, or create displays as part of a buffet for people to dip in and out of, is up to you. You can do smaller servings, or even put together each individual nacho with the houmous topping as a ready-made “pizza” slice.
Whatever you do with it, you’re going to be doing this recipe over and over again. It’s actually a healthy alternative to real pizza even if you might not think it is, simply because of the sheer amount of calories you would get in each slice compared to how many are in a whole serving of this.
Here’s the video of how to make it, and don’t forget to check out the recipe below!
A pizza-flavoured houmous with cheesy homemade nachos.
- 1/2 cup sundried tomatoes chopped
- 1 tbsp tomato puree
- 400 g white beans we used cannellini
- 1 garlic clove crushed
- 1/8 cup tahini
- 1/8 cup lime juice
- 1 tsp oregano
- 2 tbsp garlic-infused olive oil
- 8 tbsp water
- 3 tortilla wraps
- 2 slices Emmental cheese
- 60 g cheddar cheese grated
Cut up the tortillas into triangles and brush with oil (you can use the oil from your sundried tomatoes for a tasty bonus).
Arrange on a baking tray with grated cheddar cheese scattered over the top.
Meanwhile, blend all of the other ingredients except for the Emmental until smooth.
Place the houmous mixture into a loaf tin or other oven-proof dish and cover with the Emmental.
Cook both the houmous and the nachos at 180 degrees (fan) for 10 to 15 minutes.
Serve, lifting the houmous up gently with a spatula so that the cheese topping is retain.