Best Lavash Pizza With Hummus Feta And Sun Dried Tomatoes Recipes

Lavash Pizza With Hummus, Feta and Sun-Dried Tomatoes image

Provided by Oolala

Categories Spreads

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 17

2 slices lavash bread
2 -4 tablespoons olive oil, for brushing the lavash
kosher salt, to taste
fresh ground black pepper, to taste
1 cup canned chick-peas, rinsed and drained
1/4 cup tahini paste, sesame paste
3 tablespoons extra virgin olive oil
2 garlic cloves
kosher salt, to taste
1 tablespoon ground cumin
1/2 teaspoon red chili pepper flakes
1 to 2 lemon, juice of
1/4 cup kalamata olive, pitted, crushed
1/2 cup feta cheese, crumbled
1/2 cup sun-dried tomato, slivers
1 -2 teaspoon oregano
olive oil, for drizzling

Steps:

Preheat oven to 400 degrees F.
Brush the lavish bread with the oil and sprinkle with all the spices over it and but in oven for a few minutes but watch so it doesn't burn.
Remove the lavash and add the topping.
Place back into the oven to just warm through.
Meanwhile, place all the hummus ingredients in a food processor and blend until mixed; taste for adjustment.
Remove the "pizza" and serve along with the hummus.
Enjoy!

Grilled Lavash Pizza with Spicy Hummus, Grilled Eggplant, Feta, Red Chile Oil, and Mint image

Provided by Bobby Flay

Categories main-dish

Time 31m

Yield 4 servings

Number Of Ingredients 22

1 soft lavash bread
Olive oil
2 small Japanese eggplants, halved
Salt and freshly ground black pepper
Spicy Hummus, recipe follows
12 ounces crumbled feta cheese
Red Chile Oil, recipe follows
Chopped fresh mint, for garnish
1 1/2 cups dried chickpeas, cooked until soft
2 cloves garlic, chopped
1/4 cup tahini
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 lemon, juiced
1/2 cup to 3/4 cup olive oil
Salt and freshly ground pepper
3 tablespoons chopped parsley leaves
2 ancho chiles, stemmed and chopped
1 New Mexican red chili, stemmed and chopped
1 teaspoon chile de arbol powder
1 cup canola oil
Salt

Steps:

Preheat the grill to high. Brush the lavash with oil on both sides. Grill until golden brown on both sides. Brush the eggplant with oil and season with salt and pepper. Grill the eggplant, cut-side down, until golden brown. Turn the eggplant over and grill until just cooked through. Remove from grill and cut into 1/4-inch thick slices.
Spread the hummus over the bread, top with the eggplant, and then the feta. Grill, with the cover down for 2 to 3 minutes, or until cheese is melted. Remove from the grill, drizzle with the red chile oil and sprinkle with mint.
Put the chickpeas, garlic, and tahini in the work bowl a food processor. Pulse until it becomes paste-like, adding a few tablespoons of water, if needed. Add the cayenne, cumin, and lemon juice, and pulse again until combined. With the motor running, slowly add the olive oil until emulsified. Add the parsley and pulse until just combined. Season with salt and pepper, to taste. Transfer to a small bowl.
Place all ingredients in a blender and blend for 5 minutes. Strain into a small bowl.

Hummus (Sun-Dried Tomatoes) image

Provided by Lindsay

Categories Beans

Time 4m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 6

0.5 (15 ounce) can garbanzo beans
2 tablespoons sun-dried tomatoes packed in oil, oil kept
2 -3 chopped garlic cloves
2 -3 tablespoons water
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In the food processor/electric chopper, add garlic and tomatoes. Turn on to chop the ingredients (if not slicing ingredients first, I think this is faster).
Add chickpeas, water, salt and pepper.
Pulse the entire mixture, stirring once in the middle, until it's smooth and there are no chunks.
Enjoy!
Pitas cut into wedges, top of pita pocket seperated from bottom pocket, sprayed with cooking spray on both sides, and baked for 15 minutes at 400 degrees make a light, crispy accompaniment.