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

Name: Grilled Lavash Pizza with Spicy Hummus, Grilled Eggplant, Feta, Red Chile Oil, and Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the grill to high.
2
Brush the lavash with oil on both sides.
3
Grill until golden brown on both sides.
4
Brush the eggplant with oil and season with salt and pepper.
5
Grill the eggplant, cut-side down, until golden brown.
6
Turn the eggplant over and grill until just cooked through.
7
Remove from grill and cut into 1/4-inch thick slices.
8
Spread the hummus over the bread, top with the eggplant, and then the feta.
9
Grill, with the cover down for 2 to 3 minutes, or until cheese is melted.
10
Remove from the grill, drizzle with the red chile oil and sprinkle with mint.
11
Put the chickpeas, garlic, and tahini in the work bowl a food processor.
12
Pulse until it becomes paste-like, adding a few tablespoons of water, if needed.
13
Add the cayenne, cumin, and lemon juice, and pulse again until combined.
14
With the motor running, slowly add the olive oil until emulsified.
15
Add the parsley and pulse until just combined.
16
Season with salt and pepper, to taste.
17
Transfer to a small bowl.
18
Place all ingredients in a blender and blend for 5 minutes.
19
Strain into a small bowl.

1280

kcal

Calories

121

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 soft lavash bread, Olive oil, 2 small Japanese eggplants, halved, Salt and freshly ground black pepper, and more.

Yes, Grilled Lavash Pizza with Spicy Hummus, Grilled Eggplant, Feta, Red Chile Oil, and Mint falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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