Fun Ideas To Enjoy Hummus – Try Something New To Celebrate National Nutrition Month

White Bean Hummus Pizza

White Bean Hummus Pizza

Ingredients:

For the pizza dough*:

  • 3 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon instant yeast
  • 1 pinch sugar
  • 3 tablespoons olive oil
  • 1 cup lukewarm water

*You can also use a store-bought crust or flatbread and heat according to the instruction on the packaging.

For the toppings:

  • 1 cup Lantana® White Bean Hummus
  • 1 yellow bell pepper
  • 1 tomato
  • 1 handful slice red cabbage
  • 1 handful sliced fresh basil
  • 1 handful mozzarella shreds (or your favorite vegan cheese shreds)
  • Optional: 1 red or green bell pepper (if you want more pepper!)

Instructions:

  1. Combine all of the dry ingredients for the dough in a mixing bowl.  Then add the olive oil and lukewarm water.  Knead the mixture with your hands into a smooth dough and forms a ball.  Cover the bowl with plastic wrap and leave the dough to rise for an hour.
  2. While the dough is rising, slice the bell pepper into thin rings.  Chop the tomato into ½- inch slices.   Rough chop the red cabbage and the fresh basil. Set aside.
  3. After the dough has risen, preheat your oven to 350 °F.  On a flour-dusted surface, divide into two dough balls and form two 8” flat pizzas with your hands or rolling pin.
  4. Spread the Lantana® White Bean Hummus evenly across the dough.  Add your peppers and tomatoes. Then sprinkle the cheese on top.
  5. Bake for 15-20 minutes.  Halfway through baking, sprinkle on your red cabbage.
  6. Once your pizza is fully cooked, remove from the oven and then top with fresh basil.

Enjoy!

Lantana® Black Bean Hummus Breakfast Skillet

Lantana® Black Bean Hummus Breakfast Skillet

Ingredients

  • 1 tsp coconut oil
  • 1 pasture-raised egg
  • 2 T Lantana® Black Bean Hummus
  • ¼ C fresh pico de gallo
  • Fresh avocado slices
  • Handful fresh cherry tomatoes
  • 1-2 corn, wheat or flour tortillas

Directions

  • Heat a small cast iron skillet over medium heat for 2 minutes
  • Add coconut oil
  • Once coconut oil has melted, break the egg into the skillet and cook for 1 minute
  • When the outer edges of the egg turn opaque, reduce heat to low, cover the skillet and cook for an additional 4 minutes
  • Uncover skillet and remove it from the heat
  • Add Lantana® Black Bean Hummus, pico de gallo, avocado slices and cherry tomatoes directly to skillet
  • Serve with warm tortillas

Serves 1

Lantana® Edamame Hummus Power Bowl

Lantana® Edamame Hummus Power Bowl

Ingredients

  • 1/3 C cooked tri-color quinoa
  • ½ C yellow cherry tomatoes
  • ½ C spiralized beets
  • ½ C roasted zucchini slices
  • ¼ C Lantana® Edamame Hummus

Directions

  • Assemble all ingredients in a bowl
  • Serve with naan or pita triangles

Serves 1

Lantana® White Bean Hummus Antipasto Plate

Lantana® White Bean Hummus Antipasto Plate

Ingredients

  • ¼ C Lantana® White Bean Hummus
  • 2oz prosciutto slices
  • 2oz mini mozzarella cheese balls
  • ¼ C red cherry tomatoes
  • ½ C roughly chopped purple peppers
  • ½ C roasted summer squash slices
  • 8-10 large fresh basil leaves

Directions

  • Assemble all ingredients on a plate

Serves 1

 

*all images courtesy of Lantana®

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