3/4cupunsweetened non-dairy milk(I used cashew milk)
1teaspoonsaltor to taste
1/2cucumberpeeled, seeded and cut into 1/4-inch cubes
5small radishessliced and cut into 1/4-inch strips
1/2cupquartered cherry tomatoes
4kalamata olivespitted and sliced
1tablespoonpomegranate vinegaror white balsamic or white wine vinegar
1/2teaspoonAleppo pepper or red pepper flakes or paprikasee notes
Preheat oven to 400F. Lightly oil a shallow baking dish or pie pan.
Place all hummus ingredients into a high-speed blender or food processor and blend until completely smooth. Spread into the prepared baking dish. Bake for about 20 minutes or until heated through.
While hummus is in the oven, prepare the salad topping. Combine all ingredients in a small mixing bowl.
Spread the salad over the hummus and serve hot with pita bread as an appetizer.
Aleppo pepper is medium spicy, and it's what I prefer in this recipe. Use red pepper flakes to make it very spicy or paprika to keep it mild.One serving on Weight Watchers Freestyle program is 1 point, though 2 servings is 3 points.Adapted from Turkish Hot Layered Hummus at Panning the Globe.