Hummus Pizza with Arugula and Feta Recipe

Name: Hummus Pizza with Arugula and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 19-ounce can chickpeas, drained; 1 garlic clove; 1/4 cup tahini; 3 tablespoons water; 1/4 teaspoon chili oil; 1/4 cup plus 1 tablespoon fresh lemon juice; Salt and freshly ground black pepper; Two 1-pound pieces pizza dough, thawed if frozen; 3 tablespoons plus 1 teaspoon extra-virgin olive oil; Three 6-ounce bunches arugula, thick stems discarded; 1 small red onion, thinly sliced; 4 ounces crumbled feta cheese (3/4 cup); Pinch of crushed red pepper

Servings: persons

One 19-ounce can chickpeas, drained
1 garlic clove
1/4 cup tahini
3 tablespoons water
1/4 teaspoon chili oil
1/4 cup plus 1 tablespoon fresh lemon juice
Salt and freshly ground black pepper
Two 1-pound pieces pizza dough, thawed if frozen
3 tablespoons plus 1 teaspoon extra-virgin olive oil
Three 6-ounce bunches arugula, thick stems discarded
1 small red onion, thinly sliced
4 ounces crumbled feta cheese (3/4 cup)
Pinch of crushed red pepper

1
Set a pizza stone on the lowest rack of the oven.
2
Preheat the oven to 500, allowing at least 20 minutes for the stone to heat.
3
In a food processor, combine the chickpeas, garlic clove, tahini, water, chili oil and 3 tablespoons of the lemon juice and process until smooth.
4
Season the hummus with salt and black pepper.
5
On a lightly floured work surface, stretch each piece of dough out to a 14-inch round.
6
Lift 1 dough round onto a floured board or pizza peel.
7
Brush with 2 teaspoons of the olive oil and season with salt.
8
Slide the dough onto the hot stone and bake for 5 minutes, or until lightly browned.
9
Slide the crust back onto the peel and spread with half of the hummus.
10
Return the pizza to the oven and bake for 2 minutes longer, or until deeply golden.
11
Repeat to make a second pizza, using the remaining dough, another 2 teaspoons of olive oil and the remaining hummus.
12
In a large bowl, whisk the remaining 2 tablespoons each of olive oil and lemon juice and season with salt and black pepper.
13
Add the arugula, onion, feta and crushed red pepper and toss.
14
Top the pizzas with the salad, cut into wedges and serve immediately.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: One 19-ounce can chickpeas, drained, 1 garlic clove, 1/4 cup tahini, 3 tablespoons water, and more.

Yes, Hummus Pizza with Arugula and Feta 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.

That's it — enjoy your meal!

Hummus Pizza with Arugula and Feta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions