Pizza Hummus

Pizza Hummus
Recipe type: Appetiser
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
I use this to top Ezekiel Sprouted Grain English Muffins, then topped with tomato sauce (salt-, sugar-, oil-free), more nutritional yeast, mushrooms and spinach, baked at 350° for about 10-15 minutes and it tastes like pizza!!
  • 3 cups freshly cooked chickpeas (or 2 cans, drained and rinsed)
  • ½-¾ cups water, adjusted for desired thickness
  • 2 cloves garlic
  • ¾ cup sun-dried tomatoes (oil and salt-free*), about 3 ounces
  • Chunk of red onion (about half a medium onion)
  • 4 Tbs nutritional yeast (unfortified preferred)
  • 1 tsp dried oregano
  • 2 tsp dried basil
  1. Puree in food processor or high speed blender (such as the Vitamix); serve over greens/salad, in a collard green leaf (raw or lightly steamed) as a roll up, or on sprouted grain bread/tortillas.
*If you cannot find salt-free sun-dried tomatoes, you can soak them in a large volume of water in order to dilute out the salt. Rinse before using. This may also be a useful technique if you are using a food processor to make this hummus.



Subscribe to my MailChimp mailing list to receive updates.