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QUICK HEALTHY VEGAN SNACKS | PITA PIZZAS + AVOCADO HUMMUS TOAST + POTATO WEDGES | This Savory Vegan

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This Savory Vegan
This Savory Vegan
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vegangluten-freedairy-free

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

  1. 1In a food processor, combine the ripe avocados, chickpeas, tahini, lemon juice, minced garlic, cumin, salt, and pepper.
  2. 2Blend until smooth and creamy, scraping down the sides as needed.
  3. 3Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to your liking.
  4. 4Toast the whole grain bread slices until golden brown and crispy.
  5. 5Spread a generous amount of the avocado hummus mixture on each slice of toast.
  6. 6Drizzle with olive oil for added flavor.
  7. 7Sprinkle with red pepper flakes if you like a bit of heat.
  8. 8Serve immediately as a snack or light meal.

Equipment

Food processorToasterSpoonServing plates
vegetarian

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

  1. 1Preheat the oven to 400°F (200°C).
  2. 2Brush each pita bread with olive oil on both sides.
  3. 3Mince the garlic and spread it evenly over the pitas.
  4. 4Slice the bell peppers, red onion, and zucchini into thin strips.
  5. 5Halve the cherry tomatoes.
  6. 6Spread the sliced vegetables evenly over the pita breads.
  7. 7Add a handful of spinach on top of the vegetables.
  8. 8Sprinkle mozzarella cheese generously over each pita.
  9. 9Crumble feta cheese on top of the mozzarella.
  10. 10Season with oregano, basil, black pepper, and salt.
  11. 11Bake in the preheated oven for 10-12 minutes until the cheese is melted and bubbly.
  12. 12Remove from the oven and let cool for a few minutes.
  13. 13Slice into wedges and serve warm.
🌶️🌶️🌶️Lowmilkwheat

Also Known As

Veggie Pita Pizzas

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

  1. 1Preheat the oven to 425°F (220°C).
  2. 2Wash and scrub the potatoes, then cut them into wedges.
  3. 3In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
  4. 4Spread the potato wedges in a single layer on a baking sheet lined with parchment paper.
  5. 5Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden and crispy.
  6. 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.
  7. 7Blend until smooth, adding more water if necessary to reach desired consistency.
  8. 8Once the potato wedges are done, remove them from the oven and let them cool slightly.
  9. 9Serve the potato wedges warm with the pesto hummus on the side for dipping.

Equipment

baking sheetparchment paperlarge bowlfood processor

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