Somewhere between a slice of margherita pizza and your favorite creamy hummus lies this easy plant based hybrid that nobody would expect but everyone will finish. Genuinely, everyone will want this just like everyone loves pizza. Vegan Pizza Hummus is what happens when chickpeas and tahini meet oregano, basil, and tomato paste in a food processor. It’s smoky, tangy, and full of that iconic flavor without the heaviness that comes with melted cheese or a full crust commitment.
If you’re my husband, this is one of those harmless snacks that somehow, someway ends up becoming dinner. It would also make a permit fit for a grazing board, but could also spread over toasted sourdough or stuffing into a wrap. The base is simple and classic to hummus: chickpeas for body, tahini for smoothness, and tomato paste for that unmistakable umami. Add a few pantry spices, a squeeze of lemon, and you’ve got a dip that smells like a pizzeria in the best possible way.
The texture is key here. Don’t rush the blending; give it time until it’s creamy and airy, then loosen with just enough water or olive oil. I like to finish mine with a little drizzle of good olive oil but if you have it around, an extra sprinkle of sun-dried tomatoes or vegan parmesan would also be bomb. Fresh basil too on top makes it look restaurant-ready without any extra effort.
For serving, keep it versatile. Warm quick pita triangles, roasted vegetables, or even pizza crust ends all pair beautifully. It’s also perfect as a sandwich spread or as a base layer under roasted veggies. Think of it as a way to bring a hint of pizza night into every other night in a week.
It keeps well for about five days, but odds are it won’t last that long. You are gonna love this!
Vegan Pizza Hummus
Equipment
- Food processor or high-speed blender
- Rubber spatula
- Small serving bowl
- Airtight container (for storage)
Ingredients
- 1 15 oz can chickpeas, drained and rinsed
- ¼ cup tahini
- 3 tbsp tomato paste
- 1 clove garlic
- 2 Tbsp Nutritional Yeast
- 2 tbsp olive oil plus more for topping, Optionally
- Juice of ½ lemon
- 1 tsp dried oregano
- 1 tsp dried basil
- ¼ tsp smoked paprika
- ¼ tsp red pepper flakes optional, for spice
- ½ tsp salt
- 2-4 Tbsp water as needed for texture
- chopped sun-dried tomatoes Optional Topping
- fresh basil Optional Topping
- vegan parmesan Optional Topping
- olives Optional Topping
Instructions
- Add chickpeas, tahini, tomato paste, garlic, Nutritional Yeast, olive oil, lemon juice, oregano, basil, smoked paprika, red pepper flakes, and salt to a food processor.
- Blend until smooth, pausing to scrape the sides. Add water gradually, 1 tablespoon at a time, until the hummus is creamy and spreadable.
- Taste and add more salt, lemon, or spices as needed.
- Transfer to a bowl and drizzle with olive oil. Add toppings like chopped sun-dried tomatoes, fresh basil, or vegan parmesan.
- Keep refrigerated in an airtight container for up to 5 days.
Video
@herbyeater The battle of two hummuses that couldn’t be more different: which one are you taking a bite of first? Both are vegan, one is oil free and refined sugar free, the other has oil but got a protein boost with a good amount of nooch. One tastes like pizza (and smells like it), the other tastes like fall and family gatherings and memories 🥹🤍. No right or wrong but I wanna hear your opinion, so leave a comment with your thoughts! 💭 #hummus #hummusrecipe #pizza #pumpkinpie #veganrecipes
♬ Hold My Hand – Jess Glynne