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Ingredients
For the Beet Hummus:
4 medium beets, tops cut off, scrubbed
2 tablespoons unhulled sesame seeds or tahini
5 tablespoons fresh lemon juice
1 tablespoon lemon zest (use organic lemons)
1 small garlic clove
1 tablespoon cumin
ground black pepper, to taste
For the Roasted Chickpeas:
1 1/2 cups cooked or 1 (15 ounce) can low sodium or no-salt-added chickpeas, drained
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon oregano
pinch cayenne pepper, or to taste
For the Black Bean Crust:
2 tablespoons ground flax seeds
1 tablespoon chia seeds
3 cups cooked or 2 (15 ounce) cans low sodium or no-salt-added black beans, drained
2 teaspoons garlic powder
To make the Tahini Sauce:
1/4 cup tahini
1/2 teaspoon coconut aminos
1/4 teaspoon garlic powder
1/4 cup warm water, plus more as needed
Additional ingredients:
1 ripe avocado, sliced
basil leaves
Instructions:
Preheat oven to 350 degrees F.
To make the Beet Hummus:
Place beets in a small baking dish with about 1/4 inch water. Cover and bake for 40 minutes or until beets are easily pierced with a knife. Cool, peel and quarter. Place beets, sesame seeds or tahini, lemon juice and zest, garlic, cumin and pepper in a high-powered blender and blend until smooth.
To make the Roasted Chickpeas:
Place chickpeas on a baking sheet and toss with cumin, garlic powder, oregano and cayenne pepper. Bake at 350 degrees F for 40 minutes or until crispy, stirring occasionally.
To make the Black Bean Crust:
Mix the ground flax and chia seeds with 1/3 cup water and let stand for 10 minutes until thick and gelatinous. In a food processor, combine the beans, flax and chia mixture, nutritional yeast and garlic powder and blend until smooth. Place mixture on a parchment paper-lined baking sheet and spread out to a 10-11 inch circle. Bake at 350 degrees F for 30 minutes or until crust is crispy.
To make the Tahini Sauce:
Place tahini sauce, coconut aminos and garlic powder in a small mixing bowl and whisk to combine. Add water slowly, continuing to whisk, until you have a creamy, pourable sauce.
To construct the pizza:
Spread beet hummus on baked black bean crust. Top with roasted chickpeas. Return to oven and bake for an additional 2 minutes. Remove from oven, drizzle with tahini sauce and top with sliced avocado and basil leaves.
Note: Leftover hummus and roasted chickpeas can be saved for other uses.
My Notes:
(Click Edit to enter your notes about this recipe)
Per Serving:
Calories 342
Protein 17 g
Carbohydrates 46 g
Sugars 6 g
Total Fat 11.5 g
Saturated Fat 1.6 g
Cholesterol 0 mg
Sodium 68 mg
Fiber 16.9 g
Beta-Carotene 80 ug
Vitamin C 12 mg
Calcium 134 mg
Iron 5.8 mg
Folate 293 ug
Magnesium 143 mg
Potassium 848 mg
Zinc 3.5 mg
Selenium 7.9 ug
