Pizza hummus with sun-dried tomatoes
This pizza-flavored hummus is always a crowd-pleaser! It's seasoned with oregano, basil, and garlic for a flavorful hummus that smells like you're in a pizza parlor. It's delicious on its own, or garnish it with your preferred pizza toppings for even more deliciousness. Add vegan pepperoni for something classic. Or elevate your hummus with grilled artichoke hearts and Castelvetrano olives. The options are limitless!Nutrition & calorie info is for the hummus alone. It doesn't include toppings or dippers, since those vary.
Servings: 4 people
Calories: 106kcal
Ingredients
- 1 (15-ounce) can chickpeas drained & liquid reserved*
- ¼ cup aquafaba (liquid from chickpea can) + more if needed
- ¼ cup sun-dried tomatoes from oil-packed jar, drained
- 2 teaspoons oil from sun-dried tomato jar divided
- 3 Tablespoons tahini
- 1 Tablespoon lemon juice or lime juice
- ¼ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon onion powder
- 1 garlic clove minced (or ¼ teaspoon granulated garlic)
- ¼ teaspoon salt
For topping & dipping
- ¼ cup vegan pepperoni or any of the following: sliced green onions, olives, jarred grilled artichoke hearts, chopped spinach, bell pepper, or any of your favorite diced vegetables
- Pinch of red chili pepper flakes optional
- 3 fresh basil leaves chopped
- 1 toasted pizza crust cut into triangles, or 2 toasted slices pita bread**
- 1 bell pepper cut into chunky wedges (optional gluten-free dipping option)
Instructions
- In a food processor, combine drained chickpeas, aquafaba, sun-dried tomatoes, 1 teaspoon oil from sun-dried tomato jar, tahini, lemon juice, dried oregano, dried basil, onion powder, minced garlic, and salt. Blend until fully combined. Stop to scrape down the sides, and continue blending until the hummus is smooth. (The viscosity of tahini & dryness of chickpeas can vary by brand. So if your hummus is too dry, add splashes of aquafaba until the hummus runs smoothly through the food processor blade.)
- Transfer the hummus to a serving bowl, and drizzle with the remaining teaspoon of oil from sun-dried tomato jar.
- Top hummus with ¼ cup (total) of seitan pepperoni or your preferred pizza toppings.
- Add a pinch of red pepper flakes (optional), and chopped fresh basil.
- Serve hummus with toasted pizza crust wedges, pita chips, or bell pepper wedges.
Video
Notes
*Reserve liquid (aquafaba) from can of chickpeas. You'll need it for the recipe.
**Trader Joe's pizza crust is a good choice for this recipe. You can find it near the baguettes & ciabatta loaves. Cut it into triangles. Then toast it in a grill pan for a few minutes on each side until brown. It's also terrific with homemade pita chips or warmed focaccia.
To make this dip gluten-free, serve with bell pepper wedges instead of pizza crust or pita bread. Don't top it with seitan pepperoni. Instead, top it with any of your favorite vegetables. (I recommend grilled artichoke hearts from a jar & slices of olives.)
Storage instructions: Store leftover hummus in an airtight container in the fridge. It will keep for 4 or 5 days.
Nutrition
Calories: 106kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 157mg | Potassium: 305mg | Fiber: 2g | Sugar: 3g | Vitamin A: 111IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 1mg
