Hummus-Veggie Naan Pizza

Hummus-Veggie Naan Pizza is delicious naan bread spread with a lemon & herb hummus, a simple salad of tomatoes, green onions, herb mix, olive oil, & drizzled with a tahini sauce.

Why naan bread?

• soft and delicious flatbread makes a quick & easy personal pizza.
• naan bread is fun to make but also can be found in most grocery stores which is very convenient!
• naan stays soft but sturdy enough to hold up those toppings which make this pizza a great appetizer also!

Hummus is the base of this pizza and it is all dressed up for summer with a mix of fresh herbs, lemon juice, and tahini sauce. I love the fresh taste of all the herbs and used mint, parsley, & cilantro together. Parsley alone is fine if you don’t love the taste of mint or cilantro.

Tahini is similar to peanut butter but it is made from toasted sesame seeds. I used a small amount in the hummus and as a sauce to drizzle across the top of the pizza.

Mitch wouldn’t call Hummus-Veggie Naan Pizza a meal because he is a meat and potatoes type of guy. But I definitely make a meal out of it for lunch or dinner! It requires no cooking which is great for busy days and hot weather.

Hummus-Veggie Naan Pizza

Hummus-Veggie Naan Pizza is delicious naan bread spread with a lemon & herb hummus, a simple salad of tomatoes, green onions, herb mix, olive oil, & drizzled with a tahini sauce.

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Course: Appetizer, Main Course

Cuisine: Mediterranean

Keyword: appetizer, dinner, pizza

Prep Time: 20 minutes minutes

Servings: 6

Author: Damaris

Ingredients

Tahini Sauce

• 1/2 cup tahini
• 1/3 cup water
• 2 cloves garlic, minced
• 3/4 tsp salt
• 1 lemon, juiced

Hummus

• 1 cup mixed herbs(parsley, cilantro, mint) 1/2 cup for hummus and 1/2 cup for salad
• 3 cups chickpeas, rinsed and drained
• 1 tsp cumin

Salad

• 2 cups cherry tomatoes, halved
• 1 seedless cucumber, sliced
• 4 green onions, sliced
• 6 naan flatbreads, warmed
• 1 tbsp olive oil
• 1/4 tsp black pepper

Instructions

Tahini Sauce

• Stir together the tahini, water, and garlic until smooth. Set aside 2 TBSP for the hummus.
• Stir in lemon juice and 1/4 tsp. salt into the remaining sauce. Thin with water if needed for drizzling.

Hummus

• Add herbs(save 1/2 cup for salad), reserved tahini sauce, chickpeas, cumin, and 1/2 tsp. salt to a blender. Blend until smooth. Add water as needed.

Salad

• Mix tomatoes, 1/2 cup mixed herbs, green onions, cucumbers, olive oil, black pepper, and salt to taste.
• Warm naan bread in oven just until warm. Spread bread with hummus and divide salad mixture onto each. Drizzle with the tahini sauce. Cut into sections and enjoy!

Another fun salad recipe! Wedge Salad with Buttermilk Ranch Dressing

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