Pizza Hummus Dip


Having eaten more St. Louis-style Italian dishes than one can imagine, I know all too well that what makes a perfect Italian dish is a perfect blend of seasonings. I have my favorites. This recipe, modified from Drizzle and Drip’s version, is similar to the season blends I love, plus I add in a few twists.SAM_4910

I actually prepared this hummus for a Super Bowl Party in early February. Even though I wasn’t thrilled with the somewhat chunky consistency of my hummus–the enriching aspects of being a graduate student also come with less enriching realities, like mediocre food processors–it was still a big hit at the party. Again, I blame a good blend of seasonings and one of my favorite all time flavors, simmered tomato.

Try it out! It’s especially good with lightly toasted pita triangles. And if you’re looking to make it even more similar to regular pizza, throw some cheese on top.SAM_4902

Ingredients (makes about 2 cups)

  • 1 T extra virgin olive oil
  • 2 T chopped onions
  • 2 T  tomato paste
  • 2t dried oregano
  • 1t  dried basil /or finely chopped fresh (I used fresh because I didn’t have dry)
  • 1 garlic clove, peeled and crushed
  • 1 tin of  chickpeas /garbanzo beans , drained and rinsed – (but save the liquid)
  • 2 T cup tahini
  • 1T fresh lemon juiceSAM_4907
  • optional: 1t  sea salt / kosher salt
  • optional: ground caraway seed


-In a small pan, add olive oil, onions, and the first two herbs. Simmer for a minute or so, then add in tomato paste. Simmer another minute.

-Add in chickpeas and garlic. Simmer 3-4 minutes so the flavors become more robust.

-Transfer to food processor. Start processing.

-If your food processor is awful like mine, gradually add in the chickpeas and paste. Alternate settings. Stir frequently and gradually start introducing the tahini, lemon juice, a little more olive oil if you like, salt, and caraway. (Caraway gives a nice pizza spice flavor, I think, but that may be a uniquely St. Louisan preference.)

-Continue to process until you reach a consistency you like. If the dip starts to look too dry, you can add in some of the chickpea juice or more olive oil to keep it moist. Sprinkle with some more Italian herbs and serve with your favorite veggies or pita triangles.

Pizza Muffins

I feel, at this point in my culinary journey, that I can turn just about anything into a muffin or cupcake. Anything.

Pizza is no exception. Actually, it’s a delight.

So on a boring Friday night dedicated to the rigors of reading ancient rhetoric, I made pizza muffins for dinner.

…Okay, I secretly love reading Aristotle on a Friday night with some healthy comfort food; I will not lie to you.

If the Greeks originally invented the pizza pie, would Aristotle be proud of my ability to invent and arrange such a wonderful creation. I like to think so.


To make the dough, simply follow my classic, whole-wheat pizza dough recipe:



1 t honey or agave nectar

1/4 of a yeast packet

1/4 + 3 T whole wheat flour

1 T rolled oats

1 t cornmeal

pinch of salt

Seasonings: garlic, basil, oregano


1/4 cup cheese of your choice (I used a soy-based one for my lactose allergy)

3 T favorite marinara or other sauce

whatever toppings you love on regular pizza



-In a bowl, dissolve sweetener and yeast in 2.5 T hot water. Let stand for about five minutes.

-Add flour and salt to the yeast mixture and stir ’til a soft dough forms. Turn out onto lightly floured surface and knead until smooth and elastic.

-Place in bowl coated with cooking spray, turning to coat the top. Let rise ’til double in size, about 30 minutes.

And get your veggies local if you can!

And get your veggies local if you can!

-Preheat oven to 400 degrees.

-Punch down and work in seasonings. Roll into a circle or square shape. Divide into 3-4 parts and press into the muffin slots of a lightly greased muffin tin. Bake for about 5 minutes. Remove from oven and begin topping process.


-Spoon sauce evenly into muffin cups, and then top with cheese (plus any additional seasonings you’d like). Begin layering veggies and cheese and seasonings as desired.

-Place back in oven for about 5 more minutes or until cheese is bubbly. Serve warm.

Party Idea: Pizza Bar

My friend Sareena is one of those women who’s just adorable and doesn’t know it. This summer, she had some of us over for a pizza night (this was pre-parfait bar party, by the way). Each guest was given a … Continue reading