This tasty dip from the Healthy Vegan, Happy Body cookbook gets its zesty pizza flavor from tomato sauce, cheesy nutritional yeast, garlic, dried herbs, and balsamic vinegar. Step it up even further with a sprinkle of crushed red pepper flakes and finely grated vegan parm.
What you need:
For the hummus:
1 (15-ounce) can chickpeas, rinsed and drained
1 cup tomato sauce
¼ cup nutritional yeast
¼ cup water
3 tablespoons olive oil
3 large garlic cloves, peeled
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried basil
1 tablespoon balsamic vinegar
1 teaspoon salt
3 tablespoons thinly sliced fresh basil
¼ cup pitted chopped kalamata olives
What you do:
- For the hummus, in a blender, add all ingredients and blend until completely smooth.
- Transfer to a bowl and garnish with basil and olives and serve, or refrigerate in an airtight container for up to a week.
Photo credit: Hélène Dujardin
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