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© Meredith Corporation. All rights reserved. Used with permission.
(Makes about 2 2/3 cups hummus and 24 twists.)
For tomato hummus, place the 3 cloves garlic in a food processor; cover and process until minced. Scrape down sides of the bowl. Add garbanzo beans, tomatoes, 3 tablespoons of the oil, and the salt. Cover and process until smooth. While processor is running, add enough water, 1 tablespoon at a time, to make desired consistency; set aside.
Preheat oven to 450°F. Lightly coat a large baking sheet with cooking spray; set aside. In a small bowl stir together Parmesan cheese, pepper, and the 1 clove minced garlic.
On a lightly floured surface, roll out the pizza dough into a 12x12-inch square, about 1/4 inch thick. Use a knife or pizza wheel to cut the dough into 1-inch-wide strips. Cut the strips in half crosswise (twenty-four 6x1-inch strips total). Brush dough strips with the remaining 1 tablespoon oil; sprinkle Parmesan mixture evenly over dough strips.
To shape twists, grasp both ends of each strip, gently twist into a spiral, and arrange on the prepared baking sheet, spacing strips 1/2-inch apart. Repeat to make 24 twists.
Bake for 6 to 7 minutes if using refrigerated packaged dough, for 12 to 15 minutes if using frozen or fresh dough, or until lightly golden brown. Cool on baking sheet for 2 minutes. Transfer to a wire rack. Serve twists warm with the tomato hummus.