It is 3pm and the kids are home from school. They want a snack that tastes like pizza. You want them to have something nutritious and filling.
This recipe is the perfect solution for your family. It delivers those classic Italian flavors in a creamy dip. It is quick to make and keeps everyone satisfied until dinner.
Why This Recipe Is a Winner
This dip is a total game changer for your weekly routine. It is packed with plant-based protein from hemp hearts and chickpeas. This makes it a great choice for a healthy reset.
The flavor profile mimics a classic Margherita pizza perfectly. You get savory notes from tomato paste and sun-dried tomatoes. It is completely dairy-free but still tastes rich and cheesy.
Simple Method
Making this hummus is incredibly simple and stress-free. You just need a high-speed food processor and a few minutes. Even if you are a beginner, you can do this.
The secret to the texture is the ice-cold water. It creates a light and aerated consistency that feels restaurant-quality. You will love how easy the cleanup is afterward.
Simple Ingredients
Most of these items are pantry staples you likely have on hand already.
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup hemp hearts
- 1/4 cup nutritional yeast
- 3 tablespoons tomato paste
- 2 tablespoons sun-dried tomatoes packed in oil, drained
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 3 tablespoons ice-cold water
Step-by-Step
- Place the rinsed chickpeas, hemp hearts, and nutritional yeast into a high-speed food processor.
- Add the tomato paste, sun-dried tomatoes, olive oil, lemon juice, oregano, garlic powder, onion powder, smoked paprika, and sea salt to the processor bowl.
- Pulse the mixture 10 times to break down the solids into a coarse paste.
- Set the processor to a continuous high speed and slowly stream in the ice-cold water one tablespoon at a time until the mixture reaches a smooth and aerated consistency.
- Scrape down the sides of the bowl with a spatula and process for an additional 60 seconds to ensure total emulsification.
- Transfer the hummus to a storage container or serving bowl and refrigerate for 30 minutes to allow the dried herb flavors to hydrate and intensify.
Best Ways to Enjoy It
Serve this dip in a pretty bowl with colorful veggies. It pairs beautifully with crunchy cucumber slices or bell pepper strips. You can also use warm pita bread for a cozy treat.
This is a fantastic addition to your meal prep rotation. Pack it into small containers for easy weekday lunches. Your kids will love finding this in their lunchboxes.
Keep It Fresh
Store your leftovers in an airtight container in the fridge. It will stay fresh and delicious for up to five days. The flavors actually deepen as it sits.
Give it a quick stir before serving it again. If it firms up too much, add a tiny drop of water. This is a make-ahead dream for busy parents.
Tips for Best Results
- Don’t skip the ice-cold water for the fluffiest texture.
- Use the oil from the sun-dried tomato jar for extra flavor.
- Rinse your chickpeas thoroughly to ensure a clean taste.
- Pulse the ingredients first to avoid a grainy consistency.
- Let the hummus chill before serving to intensify the herbs.
- Add a pinch of red pepper flakes for a spicy version.
Ways to Switch It Up
- Stir in fresh chopped basil for a Margherita style.
- Add extra garlic powder for a bolder, savory punch.
- Mix in chopped olives for a salty Mediterranean twist.
- Top with toasted pine nuts for a delightful crunch.
Common Questions
Is this hummus actually high in protein?
Yes, the combination of chickpeas and hemp hearts provides a significant protein boost. It is much more filling than traditional store-bought dips.
Can I make this without a food processor?
A food processor is best for a smooth consistency. However, a high-powered blender can also work on a low setting. Just be sure to scrape the sides often.
I hope this simple snack brings a little joy to your busy afternoon. It is proof that healthy eating can still taste like your favorite comfort food. Happy snacking!
— Katie Wood
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup hemp hearts
- 1/4 cup nutritional yeast
- 3 tablespoons tomato paste
- 2 tablespoons sun -dried tomatoes packed in oil, drained
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 3 tablespoons ice -cold water
Instructions
- Place the rinsed chickpeas, hemp hearts, and nutritional yeast into a high-speed food processor.
- Add the tomato paste, sun-dried tomatoes, olive oil, lemon juice, oregano, garlic powder, onion powder, smoked paprika, and sea salt to the processor bowl.
- Pulse the mixture 10 times to break down the solids into a coarse paste.
- Set the processor to a continuous high speed and slowly stream in the ice-cold water one tablespoon at a time until the mixture reaches a smooth and aerated consistency.
- Scrape down the sides of the bowl with a spatula and process for an additional 60 seconds to ensure total emulsification.
- Transfer the hummus to a storage container or serving bowl and refrigerate for 30 minutes to allow the dried herb flavors to hydrate and intensify.
