Mealtime Magic: Beefless Kabobs with Sweet Chili Hummus Dipping Sauce and Hummus Flatbread Pizza

 Did you know that May 13th is International Hummus Day? Celebrate the day by creating two hummus dishes below featured in The Complete Hummus Cookbook by Catherine Gill.

The Complete Hummus Cookbook is the all-in-one guide to the many, many ways that hummus can improve your diet and enrich one's life. With recipes for everything from appetizers to meals, to side dishes and desserts, this cookbook will have everyone falling in love with the delicious, nutritious, and oh-so-versatile dish that is hummus.

If you would like to connect with the author, post the recipes, or want to know more about the book, please let us know.

Recipe #1: Beefless Kabobs with Sweet Chili Hummus Dipping Sauce
Serves 4–6

Ingredients

1 (9-ounce) package beefless tips product
1 bell pepper, sliced into squares
1 small onion, thickly sliced
1 cup regular hummus
¼ cup Asian or Thai sweet chili sauce
¼ teaspoon ground ginger

Directions
Allow beefless product to thaw just enough to where you can get a skewer to pierce the centers. Using 4–6 wooden, bamboo or stainless steel kabob skewers (the amount will vary depending on how large your skewers are and how much they can hold) alternate adding beefless tips, bell pepper and onion. Once skewers are full, they are ready to be cooked.

You can cook your kabobs on the grill (preferred method) or in the oven. If you are using a grill, first spray them with non-stick cooking spray on a platter, then transfer to hot grill and cook for 3–5 minutes per side. If you are using an oven, spray them with cooking spray on a large baking sheet and bake them at 400°F for 10 minutes per side.

While kabobs are cooking, whisk together hummus, chili sauce and ground ginger to make the dipping sauce.

Tip: Sweet chili sauce can be found in most grocery stores in the specialty foods section. Alternatively, you can go to an Asian market to purchase some, or else use sweet-and-sour sauce as a substitute.

Recipe #2: Hummus Flatbread Pizza
Serves 6–8

Ingredients

20 ounces prepared pizza dough or prepared flatbread crust
¾ cup hummus, any flavor
1 large tomato, thinly sliced
1 small onion, thinly sliced
2 tablespoons olive oil
Salt and pepper, to taste

Directions
Preheat oven to 450°F. Prepare your crust; if using dough, roll it out in a rectangular shape on a floured surface, as thin as you can without making any rips in the dough.

Transfer dough or pre-made flatbread crust (depending upon which you are using) onto a non-stick baking sheet. Top crust with hummus, spreading evenly, then top hummus with a layer of sliced tomatoes and sliced onions. Drizzle top of pizza with olive oil and season with salt and pepper to taste.

Bake for 10–15 minutes or until crust is golden. Cooking time may vary if you are using a pre-made flatbread or pizza crust; refer to the package instructions on prepared crust, if using.

Tip: You can use any flavor hummus that you prefer in this recipe. I like original, garlic, roasted red pepper or any savory prepared hummus. You can use any hummus recipe that you have or any store-bought, prepared, pre-made hummus that you like!

About the Author
Catherine Gill is a writer, blogger, and holistic vegan chef who specializes in natural and health foods.

She studied and found her passion in writing, literature, and social science in college. She runs the popular blog The Dirty Vegan since 2010, focusing on comfort-food-style vegan recipes that are fun, accessible, and healthy. She also ran Dirty Vegan Foods, a vegan bakery specializing in veganized versions of classic desserts. She has an active social media presence with over 28K followers on Twitter (@TheDirtyVegan) and over 10K on Instagram (@thedirtyvegan_official). She is the author of The Dirty Vegan Cookbook, The Complete Hummus Cookbook, and The Complete Quinoa Cookbook. She currently resides in New England with her husband, daughter, and rescue dog.