Pizza hummus brings the fun to everyone’s favorite dip. Add your preferred pizza toppings for a vegan appetizer that the whole gang will love.
Thank you to Frontier Co-op for sponsoring today’s pizza hummus recipe post! The content, photos, and opinions expressed are fully my own.
When I was a kid, I was a massive sticker collector.
I’d spend hours in my bedroom leafing through my albums, organizing them, and plotting how I’d use my favorites. I had puffy stickers, cartoon stickers, stickers that looked 3 dimensional…
But the ones I loved the most were scratch ‘n’ sniff. Scratch and sniff stickers were a delight in their surprise. They captured the essence of a food in a playful way.
I’d rub my nail against a pizza sticker and breathe in the smell of oregano.
I even had some that were in the shapes of pizza crusts and toppings. I’d carefully arrange the mushroom and tomato stickers over the bases that looked like saucy crusts.
It was pretty much bliss.
I’m putting that playfulness into motion today with this recipe for pizza hummus. It takes the spirit of pizza and puts it into a dip.
This pizza hummus is a melding of sun-dried tomatoes, tahini, lemon juice, and spices.
To really capture the essence of pizza, I looked to all of those classic pizza spices – the aforementioned oregano, basil, onion powder, and garlic.
For the spices, I used Frontier Co-op spices.
Like breathing into a scratch and sniff sticker, when you open a jar and take a whiff, you can smell the bold herbs and spices in a way that’s a delight to the olfactory senses.
With some spices, you have to worry that the flavor will be dull or stale, but with Frontier Co-op spices, there’s a pop of flavor in every spoonful. That makes for consistent recipes time after time – perfect for spicing up summer produce.
Frontier Co-op sources their spices from growers who are committed to sustainability, quality, and ethical trade. You can count on them for spices that are non-GMO, non-ethylene oxide treated, and non-irradiated.
After blending the hummus, move it to a serving bowl. Sprinkle on a pinch of red pepper flakes and a drizzle of oil from the jar of sun-dried tomatoes.
Although the rest of this hummus is oil-free, there’s something about a little drizzle of oil on top that brings that sun-dried tomato flavor home, and makes it a bit more luscious.
Finish the pizza hummus by adding your preferred toppings
For people who veer towards the classics, go with seitan pepperoni and green onion. (I like to brown my seitan pepperoni in a skillet first before using.)
For those who crave a Mediterranean-style pie, sliced Castelvetrano olives and jarred grilled artichoke hearts are in order.
You could load it with diced bell peppers, avocado, or fresh basil. The options are endless!
Now pick your dippers
For dipping, I like to use chunky slices of red bell pepper. In the summer they’re so much more affordable than they are the rest of the year. Plus, they’re extra juicy and sweet.
They’re sturdy enough for scooping. And if you keep the bell pepper wedges on the large size, they can easily hold the toppings too.
Additionally, I put a couple of pieces of pita bread on the grill until they were toasty, cut them into triangles, and used those as well.
If it’s not grilling season where you live, of course, the pita can be warmed in the oven.
This pizza hummus is festive enough to bring out the kid in you. But it is also somehow elegant with the flair of toppings arranged artfully around the side.
Grab a bell pepper wedge or pita triangle, and start dipping.
- 1 can chickpeas drained & liquid reserved*
- 3 Tablespoons aquafaba chickpea liquid + more if needed
- 1/4 cup sun-dried tomatoes from oil-packed jar drained (About 6 to 7 tomatoes)
- 2 Tablespoons tahini
- 1 Tablespoon lemon juice
- 1/2 teaspoon dried oregano I used Frontier Co-op
- 1/2 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic granules
- 1/4 teaspoon salt
- 1 teaspoon oil from sun-dried tomato jar
- Pinch red chili pepper flakes optional
- 1/4 cup total of your preferred toppings: Choose any or all of the following Vegan pepperoni, green onions, Castelvetrano olives, jarred grilled artichoke hearts, or any of your favorite diced vegetables.
- 2 to 3 toasted pita cut into triangles
- 1 bell pepper cut into chunky wedges
- In a food processor, combine drained chickpeas, 3 Tablespoons aquafaba, sun-dried tomatoes, tahini, and lemon juice. Stop to scrape down the sides, and continue blending until the hummus is smooth. The viscosity of tahini can vary by brand. So if your hummus is too dry, add a splash more of aquafaba.
- Add dried oregano, dried basil, onion powder, garlic granules, and salt to food processor. Blend until fully combined.
- Move the hummus to a serving bowl. Drizzle with a teaspoon of oil from sun-dried tomato jar and a pinch of red pepper flakes (optional).
- Top the hummus with 1/4 cup (total) of your preferred toppings. Serve with toasted pita and bell pepper wedges.
Hummus fan? Here are some other recipes I know you’ll love:
Air fryer eggplant dip (Vegan baba ganoush)
Artichoke crostini with hummus & marinated cashews
This is a sponsored post with a brand that I use in my own home. Posts like these help me keep fresh recipes coming your way!