Pizza Hummus

snackspread

When you think of football parties, does pizza come to mind? Well, here’s a vegan twist that you can make the night before: Pizza Hummus! It’s a healthy, delicious, pizza-flavored dip or spread you can happily add to your game day celebrations!

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Making this is easy! Put all the ingredients in a food processor.

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Pulse until everything is in smaller pieces and mixed together.

Add 2 tablespoons of the liquid from the chick peas and 2 tablespoons of the liquid from the dried tomatoes.

Run the food processor, adding more reserved liquids, one tablespoon at a time, until the mixture moves around freely.

Process another two minutes, or until it’s smooth and creamy.

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Put the finished hummus in a food storage container in the refrigerator over night to allow the flavors to develop.

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This flavor of hummus is always a big hit with company. I don’t tell them there’s no dairy cheese in it. What they don’t know is that they’re getting a nice boost of B vitamins from the nutritional yeast, which is where the cheesy flavor comes from.

Enjoy!

Pizza Hummus

Pizza Hummus

Yield

2 1/2 cups

Equipment Required

  • food processor

Ingredients

2 cups chick peas, cooked, drained, reserve liquid

1⁄2 cup tomatoes, dried, soaked for 10 minutes in warm water, drained, reserve liquid

2 cloves garlic

3 tablespoons tahini

2 tablespoons olive oil

1 tablespoon lemon juice, fresh squeezed (about 1/2 lemon, squeezed)

2 tablespoons nutritional yeast

1⁄4 teaspoon salt (omit if using canned, salted chick peas)

1⁄4 teaspoon black pepper, ground

1⁄4 teaspoon garlic powder

1⁄2 teaspoon onion powder

1⁄2 teaspoon Mrs. Dash Table Blend

1⁄2 teaspoon oregano, dried

1⁄2 teaspoon Italian blend seasoning

1⁄2 teaspoon basil, dried

1⁄4 teaspoon thyme, dried

1 tablespoon parsley, dried (or equivalent fresh)

Directions

Put all of the ingredients in the food processor. Pulse until everything is in smaller pieces and mixed together.

Add 2 tablespoons of the liquid from the chick peas and 2 tablespoons of the liquid from the dried tomatoes. Run the food processor, adding more reserved liquids, one tablespoon at a time, until the mixture moves around freely.

Process another two minutes, or until it’s smooth and creamy.

Notes

Put the finished hummus in a food storage container in the refrigerator over night to allow the flavors to develop.

You can increase the nutritional yeast to 4 tablespoons for a cheesier taste. You may have to increase the liquid as well, though, to compensate.

This will keep for up to a week in the refrigerator, so it’s a perfect, make-ahead for parties.

If you don’t have dehydrated tomatoes, sun dried tomatoes (not the ones packed in oil!) will also work. Just soak them ahead of time.

Images

Pizza Hummus
Pizza Hummus
Pizza Hummus
Pizza Hummus