When my 16-year-old walked into the kitchen last month demanding “something that tastes like pizza but won’t make me feel gross,” I thought he was being his usual dramatic self. Then I remembered the nutritional yeast sitting in my pantry and had what turned out to be a brilliant idea.
This pizza hummus dairy free creation happened purely by accident when I ran out of tahini but had leftover tomato paste from pizza night. My son’s exact words after trying it were “Wait, this actually tastes like pizza but doesn’t make me want to take a nap.” That’s teenager speak for “Mom, you nailed it.” What started as a desperate snack fix has become our most requested appetizer for movie nights and when his friends come over.
Table of Contents
Ingredients for Pizza Hummus Dairy Free
I always keep several cans of garbanzo beans in my pantry because they’re my secret weapon for quick protein hits. After testing this recipe dozens of times (thanks to constant teenager requests), I learned that rinsing canned beans really does make a difference in taste.
3 cups garbanzo beans (chickpeas, cooked – about 2 standard 15oz cans, drained and rinsed)
1¼ cups water (start with 1 cup, add more as needed)
3¾ teaspoons dried basil – I buy the good stuff from Penzeys, it’s worth it
1½ teaspoons salt (kosher or sea salt)
¾ cup nutritional yeast – Bragg’s is my favorite brand for that authentic cheesy taste
¼ cup olive oil (extra virgin, cold-pressed)
4-5 cloves garlic (fresh only – I crush them first) – Pro tip: remove the green germ for milder flavor
1 tablespoon crushed red peppers (start with 1 teaspoon if you’re sensitive to heat)
1½ teaspoons oregano – Mediterranean oregano has the most authentic pizza flavor
¾ cup tomato paste (I use the kind in the tube for convenience)
Step-by-Step Instructions
After making this countless times, I’ve learned that the order you add ingredients really affects the final texture. Trust me on this process.
Step 1: Start with wet ingredients first in your food processor – add water, olive oil, and tomato paste. This creates a smooth base that prevents dry ingredients from clumping on the bottom of the bowl.
Step 2: Add garlic cloves and pulse 4-5 times to break them down before adding other ingredients. This ensures even garlic distribution without chunks that might overpower certain bites.
Step 3: Add drained garbanzo beans, salt, basil, oregano, and crushed red pepper. Pulse 3-4 times to roughly chop, then process continuously for 45-60 seconds.
Step 4: Add nutritional yeast last and process for another 30-45 seconds until completely smooth. The mixture should look creamy and light orange in color. Scrape sides once during processing.
Step 5: Taste and adjust – add more salt for depth, nutritional yeast for cheesiness, or red pepper for heat. Add water 1 tablespoon at a time if needed for your preferred consistency. The hummus should hold its shape but not be thick or pasty.
What to Serve with Pizza Hummus Dairy Free
This protein-rich dip pairs beautifully with both crunchy and soft textures that complement its bold Italian flavors.
Fresh Vegetables: Bell pepper strips, cucumber rounds, and cherry tomatoes add refreshing contrast to the rich, savory dip while boosting fiber content.
Rosemary Parmesan Pretzels: These homemade pretzels with Italian herbs create an authentic pizza experience and turn this into a more substantial snack.
Chickpea Beet and Feta Salad: Use this hummus as a protein boost in your Mediterranean salad for a complete high-protein meal.
Rice Cakes: Light and crispy, they let the pizza flavors shine while keeping the overall dish feeling fresh rather than heavy.
Storage & Serving Tips
Store covered in the refrigerator for up to 5 days maximum. The nutritional yeast and garlic flavors actually intensify after a day, which my family prefers. I transfer it to a glass container with a tight lid to prevent it from absorbing refrigerator odors.
This dip is fantastic at room temperature but needs about 20 minutes to come up from fridge temperature. If it thickens too much when chilled, stir in water one teaspoon at a time rather than all at once to avoid making it too thin. The texture should be spreadable but not runny.
I’ve discovered this works incredibly well as a protein-rich sandwich spread, especially on wraps with grilled vegetables. My teenagers also love it dolloped over baked sweet potatoes or mixed into pasta for a quick weeknight dinner boost.
Conclusion
This pizza hummus dairy free recipe has become one of those “secret weapon” dishes that makes me look like I’ve got my act together when really I just dumped cans into a food processor. With 12 grams of plant-based protein per half-cup serving and flavors that actually satisfy pizza cravings, it’s solved my “what’s for snack” dilemma permanently. Make this one – your family will be hoarding it like mine does!
Pizza Hummus Dairy Free
Creamy pizza-flavored hummus made with garbanzo beans and nutritional yeast for authentic cheesy taste without dairy
Hi there! I'm Sarah Thompson, and if you've ever stood in your kitchen wondering, "How do I actually make protein taste good?" – you're exactly where I was seven years ago.
