You can serve this Loaded Pizza Hummus for the after school stampede or during the next football tailgate. Loaded hummus is exactly what it sounds like – it’s a creamy dip bedazzled (yes – bedazzled) with gorgeous chopped veggies. Serve it with some crunchy whole grain crackers or sturdy slices of cucumber. The best part is that everything comes together in about 15 minutes. But in all truth – I stopped midway to read Daisy’s Rainbow Picnic to my daughter. So you should be able to crank it out in about 10 minutes.
I made this with my preschooler while the Big Boys were still at school. She asked to lick the spoon while tightly clutching Daisy’s Rainbow Picnic hoping to hear it a billion more times. We munched and crunched together as I tried to distract her from a certain book. Loaded Pizza Hummus is one of those dips that the adults and kids in your home can happily devour together. (Even if you don’t agree on the same children’s literature.)
You can use great northern beans or chick peas when making a batch of this scrumptious hummus. Simply place the ingredients in the bowl of a food processor and blend for several minutes. For the toppings you can use any fresh veggies you’d regularly put on a pizza. We stuck to really classic ingredients like bright tomatoes, fresh basil, and olives. (Note: My children are obsessed with olives.) If you have any leftover grilled veggies those would also make a perfect topping for your version of Loaded Pizza Hummus.
Loaded Pizza Hummus is now on my permanent rotation of snacks. I think it will also come along to our next big party and maybe even share some with the Hunky Husband to recover after reading Daisy’s Rainbow Picnic.
If your family is a fan of hummus try another family favorite – our Easy Red Pepper Hummus!
Roasted Red Pepper Hummus
- Rinse and drain garbanzo beans. Add them to the bowl of a food processor, and process until they are crumbly and kind of resemble a graham cracker crust.
- Add the lemon juice, olive oil, minced garlic, sea salt, and 3/4 of the jar of roasted red peppers to the food processor. Process for 1 minute and then scrape the sides of the bowl. Process for a full 5 minutes. If the mixture seems too dry, add one tablespoon of water and continue to process until smooth and creamy.
- Taste and add salt and lemon juice to your preference if you feel like it needs it.
- Finely chop the rest of the roasted peppers. Spoon hummus into a bowl, make a small well in the middle and add the chopped peppers. Sprinkle with chili flakes. Serve with pita chips, pita triangles, and your favorite sliced veggies like cucumbers, carrot and celery sticks and
Alli blogs at Don’t Panic Mom where she trades panic for a fun, positive approach to family health. She’s living the dream with her four kids, hunky husband, and eight chickens in eastern Colorado.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie