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The finished pizza hummus

Pizza Hummus

 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: Appetizer
Cuisine: Vegan
Course Appetizers, Snacks

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 a 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

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
Keyword vegan
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