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.