Pizza night just got healthier and easier with this brilliant hummus mashup that delivers all the flavors you love without the delivery wait or messy cleanup. Perfect for busy weeknights when you need something satisfying on the table fast, this recipe transforms basic pantry staples into a dip that will have everyone asking for seconds.
Why This Recipe Works
- This recipe eliminates the need for multiple snacks by combining pizza flavors with the protein-packed goodness of chickpeas, meaning you can serve one dish that satisfies both hungry kids and health-conscious adults without juggling separate meal components.
- Using canned chickpeas and jarred pizza sauce cuts prep time down to just minutes, making this perfect for those evenings when you’re racing against homework deadlines and extracurricular schedules without sacrificing flavor or nutrition.
- The food processor does all the heavy lifting, meaning minimal cleanup and no standing over a hot stove – simply blend, serve, and focus on getting everyone fed rather than dealing with a mountain of dirty pots and pans afterward.
- It’s incredibly versatile – serve with veggies for a healthy option, pita chips for picky eaters, or use as a sandwich spread to transform ordinary lunches into something special without additional cooking effort.
- This hummus stores beautifully in the refrigerator for up to five days, allowing you to make it ahead during less chaotic moments and have a ready-to-go snack or meal component waiting when the dinner rush hits hardest.
Ingredients
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1/2 cup jarred pizza sauce
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped pepperoni (optional)
- 2 tablespoons sliced black olives
Equipment Needed
- Food processor or high-speed blender
- Rubber spatula
- Measuring cups and spoons
- Can opener
- Serving bowl
Instructions
Prepare Your Ingredients
Start by draining and thoroughly rinsing both cans of chickpeas under cold running water for about 30 seconds to remove the excess sodium and that slightly metallic canned taste. While the chickpeas drain in your colander, measure out all your other ingredients so everything is ready to go – this mise en place approach saves you from scrambling mid-recipe when little hands are tugging at your pants leg. Mince your garlic cloves, juice your lemon until you have exactly three tablespoons, and have your pizza sauce, tahini, and spices measured and waiting. If you’re using the optional pepperoni, give it a rough chop now rather than trying to do it while the food processor is running. Having everything pre-measured means you can literally make this hummus in under five minutes flat, which is crucial when you’re trying to get food on the table between soccer practice and homework time.
Combine Base Ingredients
Stream in Olive Oil
With the food processor running on medium speed, slowly drizzle in the quarter cup of extra virgin olive oil through the feed tube over about 30 seconds. This slow incorporation helps emulsify the oil into the hummus, creating that signature creamy texture rather than a greasy separation. After all the oil has been added, let the processor run for a full 60 seconds to really whip everything together into a smooth, uniform consistency. If the hummus still seems thicker than you’d like, you can add one to two tablespoons of water or additional pizza sauce through the feed tube while the processor is running until it reaches your preferred dip-able texture. The total processing time from when you start streaming the oil should be about 90 seconds to two minutes for optimal creaminess.
Season and Adjust
Stop the processor and taste your hummus base – this is where you’ll add the half teaspoon of salt and quarter teaspoon of black pepper, but you might need to adjust based on your personal preference and the saltiness of your pizza sauce. Process for another 15 seconds to incorporate the seasonings, then taste again and make any necessary adjustments. If it needs more tang, add another tablespoon of lemon juice; if it’s not “pizza-y” enough, add another tablespoon of pizza sauce. Remember that flavors will meld and intensify slightly as the hummus chills, so it’s better to slightly under-season now rather than overdo it. The final consistency should be smooth and spreadable but thick enough to hold its shape on a chip or vegetable stick without dripping everywhere.
Fold in Toppings and Serve
Transfer the hummus to your serving bowl and gently fold in the grated Parmesan cheese, chopped pepperoni (if using), and sliced black olives with a spatula. Folding rather than processing these ingredients maintains their texture and creates those delicious little bursts of flavor throughout the dip. For serving, drizzle with a little extra olive oil and sprinkle with additional oregano or red pepper flakes for visual appeal. This hummus can be served immediately at room temperature or covered and refrigerated for at least 30 minutes to allow the flavors to meld more completely. If making ahead, wait to add the pepperoni and olive garnishes until just before serving to keep them from getting soggy in the refrigerator.
Tips and Tricks
If you find yourself making this recipe regularly, consider cooking dried chickpeas in your Instant Pot or slow cooker in larger batches and freezing them in two-can equivalent portions. This not only saves money but gives you even creamier results since home-cooked chickpeas tend to be softer than their canned counterparts. When freezing cooked chickpeas, make sure to include some of their cooking liquid in each portion – this starchy liquid (called aquafaba) actually helps create smoother hummus when pureed. For families with varying spice preferences, make the base hummus without the red pepper flakes and then divide it, adding heat to only half the batch – this takes literally 30 seconds extra but prevents mealtime negotiations about what’s “too spicy.” If your food processor struggles with getting the hummus completely smooth, try processing the chickpeas with the lemon juice and tahini for a full minute before adding the other ingredients – the acid helps break down the chickpeas more effectively. For ultra-smooth restaurant-style texture, some cooks recommend peeling the chickpeas, but let’s be real – when you’re trying to get dinner on the table, that’s not happening. Instead, process for a full three minutes and accept that a little texture is part of homemade charm. If you’re watching sodium, look for no-salt-added canned chickpeas and low-sodium pizza sauce, then adjust seasoning at the end with a light hand. For dairy-free families, simply omit the Parmesan cheese or use a plant-based alternative – the hummus will still be delicious without it. When storing leftovers, press plastic wrap directly against the surface of the hummus before sealing the container to prevent that dried-out skin from forming on top. If your hummus separates after refrigeration, simply give it a good stir – the emulsion might break slightly when cold, but it comes right back together with minimal effort. For busy mornings, spread this hummus on whole wheat toast and top with sliced vegetables for a breakfast that feels special but takes two minutes to assemble.
Recipe Variations
- For a veggie-loaded version that sneaks in extra nutrition, add 1/4 cup of roasted red peppers and 1/4 cup of sautéed mushrooms to the food processor along with the base ingredients. The roasted peppers add sweetness and vibrant color while the mushrooms contribute that umami depth that makes this taste even more pizza-like. You’ll want to chop these additions roughly before processing to ensure they incorporate evenly throughout the hummus rather than creating large chunks that might turn off picky eaters.
- Create a Greek pizza hummus by swapping the traditional pizza sauce for 1/3 cup of tomato paste mixed with 2 tablespoons of water, then adding 1/4 cup of chopped sun-dried tomatoes and 2 tablespoons of chopped fresh basil at the end. Fold in 1/4 cup of crumbled feta cheese instead of Parmesan and use kalamata olives rather than black olives for that Mediterranean twist that feels fancy but requires minimal extra effort.
- For a spicy buffalo chicken pizza hummus, add 1/4 cup of shredded cooked chicken and 2 tablespoons of buffalo sauce to the food processor, then use blue cheese crumbles instead of Parmesan for folding in at the end. This variation turns the hummus into a complete protein-packed meal that works beautifully as a sandwich spread or dip for celery sticks, giving you that game-day flavor without the guilt or extensive preparation time.
- Make a white pizza hummus by omitting the pizza sauce entirely and increasing the tahini to 1/3 cup, then adding 1/4 cup of ricotta cheese to the food processor. Fold in chopped fresh spinach and minced garlic that you’ve lightly sautéed in olive oil until wilted, creating a creamy, vegetable-packed dip that mimics your favorite white pizza flavors without the dough-making hassle.
- For a supreme pizza experience, add 1/4 cup each of finely chopped green bell pepper and onion to the food processor, then fold in cooked Italian sausage crumbles along with the traditional pepperoni and olives. This creates a heartier, more substantial dip that can actually stand in as a light meal when served with plenty of vegetables and whole grain crackers for dipping.
Frequently Asked Questions
Can I make this hummus without a food processor?
Absolutely – while a food processor gives the smoothest results, you can definitely make this in a high-powered blender or even with an immersion blender and a large bowl. With a blender, you may need to stop and scrape down the sides more frequently and possibly add an extra tablespoon or two of liquid to help everything move properly. If using an immersion blender, work in a deep, narrow container to prevent splattering and blend in circular motions, moving from the bottom upward to incorporate everything evenly. The texture might be slightly grainier than food processor results, but the flavor will be just as delicious and it’s absolutely better than not making it at all when the craving strikes.
How long does pizza hummus last in the refrigerator?
Properly stored in an airtight container with plastic wrap pressed directly against the surface, this hummus will keep well for 4-5 days in the refrigerator. The flavors actually improve after the first day as everything melds together, making this a great make-ahead option for busy weeks. If you’ve added fresh ingredients like chopped vegetables or herbs, the shelf life might be slightly shorter – use your senses and discard if you notice any off smells, colors, or mold. For longer storage, you can freeze the base hummus (without garnishes) for up to 3 months, though the texture may be slightly grainier upon thawing.
What can I serve with pizza hummus besides pita chips?
Can I make this recipe dairy-free or vegan?
Easily – simply omit the Parmesan cheese or substitute with 2 tablespoons of nutritional yeast, which provides that cheesy flavor without any dairy. Make sure your pizza sauce doesn’t contain cheese or other animal products (many jarred varieties are accidentally vegan), and skip the pepperoni or use a plant-based alternative if desired. The base hummus without these additions is naturally vegan and still delivers that pizza flavor profile through the herbs, garlic, and tomato elements. For extra richness without dairy, you can increase the tahini by another tablespoon or add a quarter of an avocado to the food processor.
My hummus turned out too thick – how can I thin it?
This is an easy fix – simply add liquid one tablespoon at a time while processing until it reaches your desired consistency. Extra pizza sauce, water, lemon juice, or olive oil all work well, with each contributing slightly different flavor profiles. Pizza sauce will intensify the tomato notes, water keeps things neutral, lemon juice adds brightness, and olive oil contributes richness. Start with one tablespoon, process for 15 seconds, check the consistency, and repeat if necessary. Remember that hummus thickens slightly as it chills, so you might want it a bit thinner than perfect if you plan to refrigerate it before serving.
Summary
This pizza hummus combines familiar flavors with healthy ingredients in minutes, satisfying picky eaters while making your life easier. Keep the recipe handy for those busy nights when you need something delicious fast without the cleanup struggle.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
