Mini Pizza Wraps with Coriander Hummus, Black Beans, Feta and Avocado.
We haven’t had Mexican this week, shame on me, so that led to #mexicanfriday. We were planning on going to the movies and that means lots of popcorn so I wanted something easy and light. I decided to go for mini Mexican pizzas, using coriander hummus as the ‘sauce’. Unfortunately I realized that I was out of tahini a little late, so I used sesame oil instead and luckily it worked out perfectly. For the toppings I kept it simple (and vegetarian) and used feta as the only cheese source. These tiny pizzas were delicious and they were gone way to fast. As they are so easy to make as well, I am already planning on serving them as the next party snack.
This recipe makes 14 mini pizza wraps.
1 red bell pepper, finely chopped
200g black beans, drained
1 avocado, sliced
130g feta, crumbled
14 mini wraps
For the hummus:
400g chickpeas, drained
1 lime, juiced
2 tablespoons sesame oil
5 tablespoons olive oil
1 tablespoon water
½ cup coriander
Blend the chickpeas, coriander and lime juice in a food processor. While blending, gradually add the water, olive and sesame oil until a smooth mixture has formed (add more oil if the mixture is not smooth enough). Taste the hummus and season with salt and pepper if necessary and set aside until ready to use. Note: You might have some hummus leftover, no worries it will taste great the next day on some toast!
Preheat the oven to 220C. Spread the hummus among the wraps and top with the bell pepper, black beans and feta. Broil the wraps in the oven until the edges are nicely browned; keep a close eye on the oven since it can burn easily.
When the pizzas are ready top with the avocado slices, alfalfa, some chili flakes and enjoy!