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!
Making this is easy! Put all the ingredients in a 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.
Put the finished hummus in a food storage container in the refrigerator over night to allow the flavors to develop.
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!
Yield
2 1/2 cups
Equipment Required
Ingredients2 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) |
DirectionsPut 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. NotesPut 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. |
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