Lizza Pieces with Beetroot Hummus
- Ingredients for 6 pieces
- For the Lizza & the Hummus
- 1 Lizza Pizza base
- 300g cooked chickpeas
- 100g pre-cooked beetroot
- 2 tsp Tahini (Sesame paste)
- 4 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Tandoori spice
- 1 Avocado
- 2-3 tbsp soy yogurt
- Salt & pepper to taste
- For the Pesto
- 1 clove of wild garlic
- 4-5 tbsp olive oil
- 1 tsp lemon juice
- Salt & pepper to taste
Preparation:
- Preheat the oven to 200 °C (fan).
- Meanwhile, mix 200gr of cooked chickpeas with the cooked beetroot, sesame paste, 3 tablespoons of olive oil, lemon juice, salt and pepper into a fine puree.
- Mix the remaining 100gr of chickpeas with 1 tablespoon of olive oil, the Tandoori spice, salt and pepper. Bake in the oven for about 10 minutes until it's slightly crispy.
- In the meantime, for the pesto: mix the wild garlic, olive oil and lemon juice until it's smooth. If necessary, add 1-2 tablespoons of water. Season to taste with salt and pepper.
- Split the avocado into 2 halves and cut the inside into narrow strips.
- Cut Lizza's pizza base into 6 pieces and toast in a toaster for 3-4 minutes in high-heat.
- Coat the Lizza pieces with the beetroot hummus, spread the Tandoori chickpeas on top, sprinkle with pesto, and garnish with the avocado strips and yogurt as desired.
- Bon Lizzappetite!
Gourmet tip: You can replace the beetroot with dried tomatoes to make tomato hummus instead.
