Pizza Hummus

contributed by Sharon McRae, 

3 cups freshly cooked chickpeas (or 2 cans, drained and rinsed)

¾-1 cup water, adjusted for desired thickness

2 cloves garlic

Handful of sun-dried tomatoes (not in oil)

Chunk of red onion

4 Tbs nutritional yeast

½ tsp dried oregano

1 Tbs dried basil

Puree in food processor or high speed blender;  serve over greens/salad,  in a 
collard green leaf as a roll up, or over brown rice cakes.  I have also used 
this to top Ezekiel Sprouted Grain English Muffins, then topped with tomato 
sauce and spinach, baked at 350o for about 10-15 minutes and it tastes like

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Showing 5 reactions

commented 2020-07-03 12:46:57 -0400 · Flag
I need to eat better! Thanks for sharing this info.
-Bob<a href=“”></a>
commented 2020-07-03 12:45:14 -0400 · Flag
Hello great <a href=“”" rel="nofollow">“>Hi</a>
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commented 2016-04-23 11:45:16 -0400 · Flag
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@emilysegal tweeted link to this page. 2012-07-26 10:41:08 -0400
Spreads, Dips and Sauces: Pizza Hummus
commented 2012-01-29 11:08:39 -0500 · Flag
Substituted 1/3 cup of the water with lemon juice, increased the chopped fresh garlic to 1.5 – 2 TBSP; Measured the sundried tomatoes as 1/2 cup (but more or less would be fine), softened them in water for 1/2 hour. Added the onion at the end after hummus was processed: about 4 TBSP or more of red or Vadalia onion diced and processed just enough to mix it in – to give it a crunch.