Pizza Hummus
Prep time
Cook time
Total time
I use this to top Ezekiel Sprouted Grain English Muffins, along with tomato sauce (salt-, sugar-, oil-free), more nutritional yeast, mushrooms and spinach; bake it at 350° for about 10-15 minutes, and it tastes like pizza!!
Author: Sharon McRae
Recipe type: Appetiser
Cuisine: Vegan
Ingredients
- 3 cups freshly cooked chickpeas (or 2 cans, drained and rinsed)
- ½-¾ cups aquafaba (water from cooked/canned beans) or 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
Instructions
- 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.
Notes
*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.
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