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
Have already made this twice! Such a fun twist! Perfect on a wrap with spinach and mushrooms
This tastes JUST like pizza! I tripled the recipe to serve more people, but I did NOT tripple the oil and it came out great- so you probably don’t need nearly so much oil in the recipe. My only question is why it’s called “melty”. Am I supposed to cook it? Without cooking it, it’s no more “melty” than any other hummus I’ve tried, but I’m wondering if it melts when cooked!
Hmmm… I’ve never actually tried cooking it! I said melty because it reminds me of a melty-cheese slice of pizza, taste-wise. Plus it sounded more fun than just plain pizza hummus :).
let me share my version of the recipe 🙂
1 be bored at home in the evening
2 start making peanut butter in your blender
3 feel too lazy to wash the blender and throw some chickpeas in
4 think about some CCK recipes, completely forget about peanut butter leftovers, add olive oil, tomato sauce and basil, then think that you should use some oregano, garlic and LOTS of chilli….
5 blend all of these together
6 enjoy the taste and be surprised after finding a piece of peanut in your hummus 😀 but it tastes great anyway – i used it as a spread on my piece of brown bread 😉
Katie,
This melty pizza hummus is delicious! It even passed “the husband test”!
I’m taking it to a Superbowl party right now. They’re going to go crazy for it.
Thanks so much for sharing the recipe!
Ashley
Katie, so since I “found” you 2 weeks ago, I have made a ton of your recipes. I am not vegan, or vegetarian. I am nearing 40, and struggling with my weight since the birth of my 4th child. In the past few years, I have really worked at eating healthier, but I am by no means a health-nut kind of eater. So, I am an “average” person – woman, mother, struggling with weight, trying to find a balance between food that is healthy and food that satisfies.
You can really hit that balance for me. Everything I have made is 1) delicious 2) healthy and (bonus!) 3) so easy to make (did I mention I hate cooking, too?).
So, thank you! Tonight I made the melty pizza hummus and it blew my taste buds away!
You are the best thing since sliced bread! (and so much healthier than bread, too!)
Aww thank you so much, Christine!!
Just made this and LOVE it. I guess I quadrupled it, though, because I used a whole can of garbanzos, half a can of Italian diced tomatoes (basil-garlic-oregano), a good dousing of nooch, and then drizzled in some olive oil freehand. I didn’t have any basil, but next time I’m going to find some fresh to put in and also want to remember to put in garlic! I can’t believe I forgot to do that. Hummus + garlic = much better, imho. 🙂 Thanks for the inspiration!
I LOVED this! I doubled the original version (using 3T nutritional yeast as a base) and I still thought it was a small amount – maybe because we’re a family of four. 🙂 Today I tripled the recipe but used 2T of the yeast as a base so I don’t run out! I couldn’t find it in my regular grocery store so it might be hard for some to track down.
It reminded me of how I used to add pureed chick peas to my pasta sauce so I decided to do that again. Recently I bookmarked a recipe for creamy avocado pasta, which is basically pureed avocado with garlic and lime juice as a sauce, so I decided to add some chick peas, olive oil and nutritional yeast. It was really good! The kiddos weren’t too sure about the green color, so when I served leftovers I masked the color by adding in homemade pasta sauce. It tasted really rich and creamy.
Thanks for the inspiration!
This recipe is AMAZING! I just made it, and me and my 4 year old DEVOURED it with some raw carrots, lol!! I only had 1 tablespoon of the yeast left, but I added a little shredded parmesan romano cheese to it (I’m not a vegan 😉 ) and it it super, duper yummy. I plan on DEFINITELY making more 🙂
I’ve never had success with homemade hummus.. maybe this will be it!
Really cool idea. Makes me think to try this with making a pizza with the actual hummus as well.