4.5dl chickpeas flour
3dl cooked and rinsed chickpeas (1 tetra box is about 380g)
3 dl thawed green peas
1 tbsp tahini
1 lemon, zest and juice
1 bunch of asparagus
0.5 dl pumpkin seeds
1 packet feta cheese
1 pot of basil
2 teaspoons oregano, salt, garlic, 1 teaspoon cumin, olive oil, honey, salt, pepper
Set the oven to 175 degrees. Mix chickpea flour with 3dl water, oregano and 0.5 tbsp salt. Allow to expand 10min and then spread the chickpea batter onto a sheet with baking sheet paper. Bake for about 10-15 minutes or until the crust has a little colour. Raise the oven temperature to 225 degrees.
Mix chickpeas with green peas, 1 clove of garlic, tahini, 1 tablespoon lemon juice and cumin. Dilute with olive oil until a creamy texture is reached. Season with salt and pepper. Spread the hummus on to the chickpea crust and then add on the sliced zucchini, fennel and asparagus. Sprinkle with pumpkin seeds and feta cheese and bake for about 15 minutes.
Meanwhile, mix 1 pot of basil, 0.5dl of olive oil, 1 tablespoon lemon juice, 1 clove of garlic, 1 tbsp honey, salt and pepper. Take the pizza out of the oven and dribble on the herb oil, grate the lemon zest over it, and just dive in!
EASY WAY: Buy ready made hummus! It is easy AND tasty to spread hummus on tortilla bread as well, “pizza in no time” we call it!