Wednesday, June 17, 2015
Vegan Nacho Cheese Hummus
Those are not pizzas! They are whole grain pitas smothered with as much of this divine hummus as I could squish on.
I receive delicious looking weekly emails from the very famous Chocolate Covered Katie blog. Mostly desserts, Katie also has some savoury recipes too, and her recent hummus variations piqued my interest. I was particularly excited by her Nacho Cheese Dorito Hummus, because it is made with nutritional yeast, which I adore.
Of course, I NEVER follow a recipe exactly, because I like to customize it to suit my tastes. That's one of the reasons I love cooking! I really don't get how, if you like food, and I think most people do, you can not like cooking. My favorite food is the food made by me, because I make it how I like it best. I think most people simply don't have confidence in their ability to cook things well, or don't think they can learn. But you can, and you should!!
Anyways, back to the hummus. Its amazing! It made several days worth of lunch, along with pita and salad and it is really tasty. In fact, its so good, I might try serving it to the girls, who are generally hummus, and generally bean/legume haters. I just won't tell them its hummus, I'll call it nacho cheese dip or something.
Nacho Cheese Hummus (adapted from this recipe)
1 540ml can chickpeas, drained and rinsed
1 can tomato paste
1/4 cup cider vinegar
1/4 cup nutritional yeast
1 tsp avocado oil (or olive oil)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 cup water
Throw everything into food processor or blender and blend until smooth. Use spoon, pita, veggies or other vessel to shovel into your face. Yum! Keep refrigerated for up to 5 days.
I have shared this recipe with Urban Naturale's Plant Based Pot-Luck Party Link Up and Vegetarian Mamma's Gluten-Free Friday.