The Vegan Hum-Bo: Hummus and Black Olive Pizza

Hummus, olives and tomato sauce come together in this pleasantly surprising vegan pizza from Happy Place Pizza and Pints, a Bollington, Cheshire (South Manchester)-based pop-up that’s part of our Powered by Ooni crew. Inspired by founder Tommy Higgins’ favourite Mediterranean eatery, the Hum-Bo is designed to take some of the flavours and ingredients of that region and put them on top of pizza. 

To make this recipe, you’ll first need to blend your own roasted garlic hummus. While you could use a shortcut and pick up your preferred store brand, making hummus from scratch elevates the pizza, taking it from good to great. And for vegans used to only having the choice of a red pizza, this creamy, tangy and briny version is a welcome addition to the menu!


Difficulty

Servings

Four 12-inch (30 cm) pizzas

Prep Time

45 minutes

Cook Time

60-90 seconds

By

Vegan Hummus and Black Olive Pizza

Note

This recipe would suit a variety of pizza styles, but we think our classic pizza dough would be a great fit. If making your own dough, you’ll need to set aside 4 to 5 hours before starting to cook. Check out our Classic Pizza Dough recipe for tips and techniques.


1. Wrap the garlic bulbs in aluminium foil and roast with a little extra virgin olive oil in an oven for 10 to 15 minutes at 180°C (350°F) or until the bulbs are lightly browned and soft to the touch.

Leave this to cool for a couple of minutes, then remove and peel 2 cloves.

2. In your food processor, add the chickpeas, including the aquafaba (the water they’re packed with), 1 teaspoon of tahini paste, 2 roasted and peeled garlic cloves, 1 tablespoon of extra virgin olive oil, the juice of ½ a lemon, and a hefty pinch of sea salt.

3. Blitz everything up until smooth.

If needed, add additional extra virgin olive oil and salt until you reach your desired consistency and taste, then scoop the hummus into an airtight container.

4. Next, heat your Ooni to 400°C (750°F).

Use an infrared thermometer to quickly and accurately check the temperature of the stone.

5. Place a dough ball on your lightly-floured work surface (we suggest a 1-to-1 ratio of flour and semolina).

Push the air from the centre out to the edge using your fingers. Stretch the dough out into a 12-inch (30 cm) base and leave it on the countertop or lay it over your lightly-floured pizza peel.

6. Add about 50 millilitres (1.

7 fluid ounces) of the tomato sauce to your base and spread evenly using the back of a large spoon, followed by your homemade hummus. The two ingredients will mix, creating a lovely orange/pink paste.


Hummus and Black Olive Pizza

7. Add ¼ of the black olives, and a ⅛ teaspoon of fresh thyme.

 


8. Launch your pizza into the oven and bake for about 90 seconds, turning 1 to 3 times to ensure an even bake.


Hummus & Black Olive Pizza

9. Remove from the oven and add a drizzle of extra virgin olive oil, plus salt and black pepper to taste.

Repeat with the remaining 3 dough balls.

10. Slice, serve and enjoy! .

Slice, serve and enjoy!

For the hummus:

  • 2 roasted garlic bulbs
  • One 15-ounce can of organic chickpeas
  • 1 teaspoon of tahini paste
  • 0.85 fluid ounces (25 millilitres) of extra virgin olive oil
  • 1 medium lemon
  • Pinch of sea salt

For the pizza:

  • Flour, for dusting (we suggest a blend of flour and semolina)
  • Four 250-gram (9-ounce) dough balls
  • 400 grams (14 ounces) of Pomodori or San Marzano tomato sauce 
  • 10 to 12 whole black olives (whole, or if you prefer, 5 to 6 halved)
  • 8 sprigs fresh thyme
  • Extra virgin olive oil
  • Black pepper, to taste
  • Salt, to taste

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