recipes
Chick pea pizza crust with hummus, avocado and grilled aubergine
Serves: 2
2019-02-28
Ingredients
For the base
- 150g chick pea flour
- 150g plain flour
- 1 sachet dried yeast (Tesco)
- 1 tsp dried rosemary (Tesco)
- 1/2 tsp salt
- Good drizzle olive oil
- 300ml luke warm water
- 1 x 400g tin chick peas, drained (Tesco)
- 2 tbsp Greek yogurt
- 1 tbsp tahini paste
- 1 tsp ground cumin
- Juice of ½ lemon
- 1 clove garlic, chopped
- Good glug olive oil
- Salt and pepper to taste
- 1 aubergine, sliced and grilled
- 100g cherry tomatoes, halved
- 150g vegan Cheddar cheese, grated (Sheese)
- Few fresh basil leaves to decorate
Method
To make the pizza base, place all the ingredients into a food processor or mixing machine and mix together for 1 minute to produce a soft dough. Alternatively you can do the process by hand, making sure that you knead the dough for 5 minutes. Cover and allow to rise for 30 minutes or until double in size. Turn out onto a flour surface, knock out the air and roll into a large circle. Place onto an oiled baking tray, even out and brush with a little more olive oil. Allow to rise again for 25 minutes before baking in the oven at 200`c for 20-25 minutes. Remove from the oven, spread over the hummus. Arrange the aubergines, cherry tomatoes and grated Cheddar on top. Place under a hot grill to brown then serve immediately with the basil leaves on top.
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