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Pizza Hummus

4 Sep

If you’ve read any other recipes on this site, you’ll surely notice that I’ve mentioned my favorite foods are pizza and sushi.

A few weeks ago, someone shared a recipe for pizza hummus from Chocolate Covered Katie and I knew my next batch was going to have to be pizza flavored. Since the prompt for yesterday’s VeganMoFo was “quick, easy, and delicious” this recipe seemed like a great choice.

We’ve gone through a lot of chickpeas making aquafaba, but when I make hummus, I make a LOT of hummus. We eat all but a small portion, and then we don’t want hummus again for weeks. I like to use my chickpeas as protein in other recipes like this curry, this chipotle chickpea salad, and fried rice.

I haven’t had a beer recommendation in a while, but despite the hot weather, we’re already in pumpkin beer mode here. I’m currently drinking this Pumpkin Smasher from a local brewery in Illinois.

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(I borrowed this picture from their website.) I usually stick to the Pumpkin Ale from Schlafly brewery but this is a nice alternative. Speaking of Schlafly, I spent 2 hours on my birthday weekend touring the facilities with the owner. It was quite the birthday present and we got to try plenty of samples, straight from the tap.

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But back to hummus…I’ve found the key to silky smooth hummus is removing the skins. This takes forever, but is totally worth the effort and becomes kind of relaxing after a while. I suggest washing your hands thoroughly beforehand, as you don’t want any icky germs in your hummus.

Ingredients:
• 3 cups cooked chickpeas, skins removed
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• 1 tablespoon tomato paste
• 1 tablespoon nutritional yeast
• 1 teaspoon basil
• 1/2 teaspoon oregano
• 1/2 teaspoon onion powder
• 3 garlic cloves, minced

Directions:
1. Combine all ingredients in a blender or food processor. Blend until smooth and silky, adding water to thin as needed. Pour into a bowl and refrigerate until ready to serve.

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