QUICK HEALTHY VEGAN SNACKS | PITA PIZZAS + AVOCADO HUMMUS TOAST + POTATO WEDGES | This Savory Vegan
Recipes in this Video
Avocado hummus toast is a popular dish that combines the creamy texture of avocados with the protein-rich chickpeas, making it a nutritious and satisfying option for breakfast or a snack.
Ingredients
- ●2 ripe avocados
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●1/4 cup tahini
- ●2 tbsp lemon juice
- ●2 cloves garlic, minced
- ●1/2 tsp cumin
- ●Salt to taste
- ●Pepper to taste
- ●4 slices whole grain bread
- ●Olive oil for drizzling
- ●Red pepper flakes for garnish (optional)
Instructions
- 1In a food processor, combine the ripe avocados, chickpeas, tahini, lemon juice, minced garlic, cumin, salt, and pepper.
- 2Blend until smooth and creamy, scraping down the sides as needed.
- 3Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to your liking.
- 4Toast the whole grain bread slices until golden brown and crispy.
- 5Spread a generous amount of the avocado hummus mixture on each slice of toast.
- 6Drizzle with olive oil for added flavor.
- 7Sprinkle with red pepper flakes if you like a bit of heat.
- 8Serve immediately as a snack or light meal.
Equipment
Originating from Mediterranean cuisine, pita pizzas are a delightful fusion of traditional flavors and modern convenience. They celebrate the vibrant vegetables and herbs typical of the region, making them a popular choice for quick meals or gatherings. Today, variations abound worldwide, allowing for endless customization based on personal tastes and seasonal ingredients.
Ingredients
- ●pita bread
- ●olive oil
- ●garlic
- ●bell peppers
- ●red onion
- ●zucchini
- ●cherry tomatoes
- ●spinach
- ●mozzarella cheese
- ●feta cheese
- ●oregano
- ●basil
- ●black pepper
- ●salt
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Brush each pita bread with olive oil on both sides.
- 3Mince the garlic and spread it evenly over the pitas.
- 4Slice the bell peppers, red onion, and zucchini into thin strips.
- 5Halve the cherry tomatoes.
- 6Spread the sliced vegetables evenly over the pita breads.
- 7Add a handful of spinach on top of the vegetables.
- 8Sprinkle mozzarella cheese generously over each pita.
- 9Crumble feta cheese on top of the mozzarella.
- 10Season with oregano, basil, black pepper, and salt.
- 11Bake in the preheated oven for 10-12 minutes until the cheese is melted and bubbly.
- 12Remove from the oven and let cool for a few minutes.
- 13Slice into wedges and serve warm.
Also Known As
Ingredients
- ●4 large potatoes
- ●2 tbsp olive oil
- ●1 tsp garlic powder
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 cup fresh basil leaves
- ●1/2 cup canned chickpeas, drained
- ●1/4 cup tahini
- ●2 tbsp lemon juice
- ●2 tbsp water
- ●1 clove garlic, minced
- ●1/4 tsp salt
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2Wash and scrub the potatoes, then cut them into wedges.
- 3In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
- 4Spread the potato wedges in a single layer on a baking sheet lined with parchment paper.
- 5Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden and crispy.
- 6While the potatoes are baking, prepare the pesto hummus. In a food processor, combine basil leaves, chickpeas, tahini, lemon juice, water, minced garlic, and salt.
- 7Blend until smooth, adding more water if necessary to reach desired consistency.
- 8Once the potato wedges are done, remove them from the oven and let them cool slightly.
- 9Serve the potato wedges warm with the pesto hummus on the side for dipping.
Equipment
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