It’s hummus.
But it tastes like pizza.
This initially started out as regular hummus. I’d never made my own hummus before, so I trusted a recipe from Vegnews. It was easy enough to make, but the finished product tasted quite bland.
In an effort to jazz up the flavor, I turned to Hunts (as I often do when a recipe needs a flavor boost). And then, little by little, plain-jane hummus morphed into…
Super Pizza Hummus!
With super powers.
Maybe it needs a theme song… Anyone want to work on that?
Melty Pizza Hummus
(gluten-free)
Found here: Healthy Recipes with Beans
- 1/2 cup cooked garbanzo beans (drained) (75g)
- 2-4 tbsp nutritional yeast
- heaping 1/2 tsp dry basil
- heaping 1/8 tsp salt
- 1/4 cup plus 2 tbsp basil-and-garlic tomato sauce (90g) (Or plain tomato sauce, and add a little extra basil and garlic) (I used Hunts.)
- 1 tbsp olive oil (For a fat-free dip, you can omit. But you’ll lose the richer the flavor.)
Combine all ingredients in a food processor and blend very well, until there are no chunks left. (I used a Cuisinart.) Scoop into a serving dish, and serve with chips, raw veggies, or whatever else strikes your fancy. Or use as a spread for sandwiches or toasted bread. (If you like your hummus cold, chill in the fridge before serving.) Fridged in a closed container, this’ll keep at least a few days.
View Pizza Hummus Nutrition Facts
Do you like hummus?
Have you ever tried a flavored one? Oddly enough, the best hummus I’ve ever eaten was in Hong Kong. I was there for a varsity tennis tournament, and we stumbled upon this tiny Middle Eastern restaurant one night. Have you ever noticed some of the best food can be found in those hole-in-the-wall places?
Link of the Day: Crispy Baked Zucchini Fries
Queen Mommy says
I’ve had this on my list to try for awhile. Yum! I tripled it by using a whole can of chickpeas and an 8 oz can of tomato sauce. Mine was a little thin, but I didn’t have enough nooch either. That didn’t matter. The flavor was still really good!
Jan says
This was delicious. Thank you, Katie
Claire Bailey says
This sounds great. I made some, the regular chick pea and tahini type, the other day and it tasted a little meh so I added some nutritional yeast and it made a big difference. When eating it today I also sprinkled some dukkah on top and it was really good. I think I will try this next time though. This is the first time I have seen a recipe for hummus without the tahini though. Although from Chinar’s recipe above it doesn’t traditionally have it in there anyway.
I am another non-vegan or vegetarian who absolutely loves you blog and have shared recipes from it with lots of people. Can’t wait for your book to come out, will you be stocking it in any Australian shops? Or doing a book signing tour over here? Not serious on that one but it would be awesome 🙂
Chocolate-Covered Katie says
I’ve always wanted to go to Australia! My high school went as a school trip, but my family moved away before the trip took place.
I don’t actually know if it will be sold over there in stores, but it looks like Amazon ships to Australia. 🙂
nia says
Love this!! We make it for every family party now, great way to get picky kids and non-veg eating adults to eat a vegetable. They don’t even know the dip is healthy!
Kristi says
I wasn’t sure about this…but I was intrigued, so I gave it a whirl. And it is DELISH!!! Honestly, so, so good. And healthy! Yummy. Especially on toasted, sprouted Ezekial English muffins, topped with veggies for a mini pizza. Thanks Katie! xo
Nikki says
I love blending chickpeas (or other beans) with steamed cauliflower. It really cuts down on the calories and doesn’t affect the taste! I love to flavor it with miso!!
Dora Gountzis says
Hello Katie,
Love your recipes. I’m not a vegan, but I have to avoid gluten, dairy (I drink rice milk )
and no eggs. I can have egg yolks every now and again, but no egg white. When I
make cakes I separate the egg whites. I would like to know what is the substitute that
I could use.
Thanking you,
Dora.
Lauwchen says
I recently made this and omg, I know for a fact that I’ll be making this my whole life 😀
it’s delicious!
Kevin says
THIS LOOKS SO DELICIOUS! I can’t wait to try this! I love all this blog!
jeff foxworthy says
Hey there! I’m at work browsing your blog from my new iphone! Just wanted to say I love reading through your blog and look forward to all your posts! Carry on the great work!
Sara says
This is great with pineapple juice!
Sue says
I’m scared!!!! pizza flavored hummus? You are so brave Katie. I’m making this tonight. My husband is ordering pizza and his favorite pizza place puts anchovies in their sauce, so being vegan I don’t eat the sauce. Soooo, he’s gonna have his pizza and I’m gonna have my pizza flavored hummus with pita bread! So excited, I can’t wait. Couldn’t have found your recipe at a better time. Thanks a bunch!!! =)
mars says
this may be a silly question, but I’m a hummus novice…your recipe calls for cooked garbanzo beans – is that literally taking them from the can and cooking them first?
Joshua says
I am so going to try this. It will be another recipe where I can use my sun dried tomato infused olive oil… It will go perfectly with the recipe.
Syfronia says
Humble Hummus, local to Red Deer, Alberta, has a multitude of flavoured hummus. Each flavor is made fresh and tastes incredible. If ever given the opportunity, it’s a must try!
Robin says
Hi Katie! Before my question, I want to thank you on behalf of everyone who is following Doug Kaufmann’s anti fungal diet. Your recipes are life saving and life changing for those of us who have to make radical changes and can’t boil water! You truly have a gift and thank God you are willing to use it to help people to heal their bodies as well as those who just want to make healthy yummy food! Now my question…..The anti fungal diet is rather limited as to their food choices and especially for those of us who also happen to be sensitive to dairy. They are big on coconut and I knew you were so I got excited until I searched all over and I mean ALL over several cities to find canned coconut or cream without gums or preservatives to no avail. I was able to find Artisanas organic coconut butter though and got excited when their website said that you could make coconut milk from it. I have been dying to make whipped cream ice cream for so long and was originally so happy to find out that they could be made with coconut milk until I realized that there wasn’t a healthy can to be found:-( So I called Artisana and guess who they referred me to? You guessed it my friend! You must be famous! They said that if anybody knew or could make it work, it would be you! What a compliment, huh? So you can probably guess what I wanted to find out. Can I use the butter to make whipped cream, ice cream and other recipes calling for coconut milk? I am praying that there is a way, but I will now defer to you and will wait patiently for your reply. Your fan club president, Robin
Sarah says
Katie – LOVE this hummus!!!! I’ve been trying to eat gluten-free, dairy-free, but adore pizza 🙁 🙁 sob! This recipe is EXACTLY what I need to keep the “pizza level” in my blood high enough to avoid withdrawal… 🙂 Thank you so very much! (My family & I love just about everything we have made from your site, btw….)
Yvonne Kettner says
Hi,
I love my avocado hummus, but I will certainly try this one
CookieMonster says
Came out absolutely amazing! I made it with 2 cans of Navy Beans bc I just ran out of Garbanzos making your Cool Ranch Hummus (which is awesome, too). I used a good handful of fresh Gouda cheese, also added some Oregano and used Hunt’s tomato paste instead of tomato sauce. Garnished with fresh Basil on top and some olive oil. Heaven with tortilla chips.
Ashley says
So I really never post a comment to a recipe…but I just finished blending this and can’t get my 19month old out of the bowl! Our whole family goes through tubs of sabra and I lately started making it at home. This is now in our batch rotation! Thanks for an awesome recipe!