Pizza Salad With Roasted Garlic Hummos
|10 inch focaccia||1 (Around 25 Cm)|
|Olive oil||2 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Minced garlic/1 head roasted garlic,||2 Clove (10 gm), raw ones|
|Lemon juice||2 Tablespoon (Around 25 Milliliter)|
|Ground cumin||1 Teaspoon (Around 5 Milliliter)|
|Spinach||1 Pound (Around 500 Gram)|
|Tomatoes||1 Pound (Around 500 Gram)|
|Shredded basil||1⁄2 Cup (8 tbs) (Around 125 Milliliter)|
|Balsamic vinegar||3 Tablespoon (Around 45 Milliliter)|
|Salt||1⁄2 Teaspoon (Around 2 Milliliter)|
|Pepper||1⁄2 Teaspoon (Around 2 Milliliter)|
|Olive oil||2 Tablespoon (Around 25 Milliliter)|
|Sesame oil||1 Teaspoon|
Slice focaccia in half horizontally.
In small bowl, combine olive oil with garlic.
Brush over cut surfaces of bread.
Sprinkle with salt and pepper.
Bake in preheated 400Â°F/200Â°C oven for 10 minutes, or until warm and crusty.
Meanwhile, to prepare hummos, place chickpeas in food processor or blender.
Squeeze garlic out of skins and add.
Add lemon juice, cumin and sesame oil and blend in.
Taste and season with salt and pepper.
Spread hummos over cut surfaces of toasted bread (add a little water if mixture is too thick to spread).
Meanwhile, in large bowl, combine spinach, tomatoes and basil.
In small bowl, combine vinegar, salt, pepper and garlic.
Whisk in oil.
Toss well with salad.
Spoon salad over top of bread.
Cut each round into quarters to serve.