Low-Fat Vegan Pizza Hummus

Low-Fat Vegan Pizza Hummus

I'm a hummus lover. I'm a pizza lover. This pizza hummus is the result of both.

When this idea hit me, I thought to myself, oh man this is going to be soooo flipping delicious! Turns out, I was right. One of the most flavorful, unique hummus recipes I've ever made or had. Apparently though, I'm not the only one to think of this idea. There is a few already online.

My recipe is entirely different though. I don't use oil and I based this recipe off of my Easy Homemade Pizza Sauce while really playing up the hummus, pizza style.....yeah baby.

You guys...this oil-free vegan pizza hummus is so creamy dreamy that you will think you bought it from a restaurant. Yet, it's sooo much healthier....low-fat and lots of good plant-based protein. Adding lots of tomato sauce and processing it for several minutes makes it exceptionally creamy. All without ANY oil. It doesn't need it and you don't need it.

You could say I am quite the hummus fan. Check out my other delicious hummus recipes: (excuse the terrible photos...they are some of my oldest recipes I first published from my old blog)

I can't wait to hear what you guys think of this Low-Fat Vegan Pizza Hummus! Please leave me feedback below after you make it. I love having the feedback tied to the recipes on my blog, so let me know! I'd also love to see your photo on Instagram, just use my tag #thevegan8 or I will likely miss it!

Low-Fat Vegan Pizza Hummus

Pizza and hummus become best buds in this incredibly delicious, bold-flavored dip. This stuff is amazing with a spoon, on chips, on toast or any other way you can think of. It is not only oil-free, making it healthier than most hummus recipes out there, it is wonderfully creamy and addictive.

10 minPrep Time

10 minTotal Time

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  • 2 15 oz cans garbanzo beans, drained and rinsed well
  • 1 1/4 cups tomato puree/sauce (mine only has added salt)
  • 1 teaspoon fine sea salt
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons lemon juice
  • 2 tablespoons runny tahini (28 g)
  • Optional toppings: olives, fresh basil, red pepper flakes


  1. Drain and rinse the beans and add them to a food processor. Process until they are basically broken up and mashed. Add the tomato puree only and blend again until really smooth.
  2. Add the remaining ingredients and process until completely smooth. Scrape the sides and let it go for several minutes. I let mine go for at least 5 minutes or longer until it was creamy dreamy smooth. That's the key to getting that silky smooth texture. The longer you blend, the smoother it will get. Taste and adjust any spices if needed.
  3. Place in a serving bowl and add optional toppings. This makes a beautiful display if serving at a party. I added olives, fresh basil and red pepper flakes to mine for a beautiful presentation.


Vegan, gluten-free, oil-free, low-fat, nut-free
Nutrition per serving: 264.6 calories, 6 g fat, 13 g protein, 41.6 carbs, 5.5 g sugars


  1. The lovechild of pizza and hummus :-)! This would probably taste great on...pizza! Along w/ yummy veggies...mmmm!
  2. Yummy hummus, who doesn't love pizza, same with hummus. What a delicious combination.
  3. I've had pizza hummus on my mind for sooo long! But I find it so hard to stray from regular hummus haha. Thiiiissss though I need! It looks and sounds seriously amazing, Brandi! I might have to sneak in a couple spoonfuls of noosh though ;)
    • brandi.doming@yahoo.com
      Thank you so much Leah! I am not a huge fan of regular hummus too much. My favorite has always been red pepper but I think I love this one more now...the toppings really make you feel like it's "pizza". So good!
  4. What timing! I was searching online for an oil free hummus recipe as I received your email about this. The flavors are wonderful together. I had POMI crushed tomatoes on hand so I put them in the food processor and made into a sauce. Took what I needed for the hummus and am sure I will use the rest in something this week. A key tip you provide is that you let it blend for at least 5 minutes. Makes a huge difference. Thanks again for all of the great recipes :)
    • brandi.doming@yahoo.com
      Oh awesome! Thank you for making it so fast already! So glad my email came at the right time and that you really enjoyed this! Yes, I think people stop blending way too soon and then think they need to add oil, but nope! The tomato sauce of course makes it creamy but blending it long is the "trick". I literally turned it on and walked away for several minutes and it was better than any I've had at a restaurant :)
  5. Pizza plus hummus equals dip for a happy belly! Id totally dunk pizza crust into this!! Yum!!
  6. Already made it this morning and two thumbs up from myself, my husband, and our two little ones!! We used it as a dip for carrots but we are excited to try it with crackers too. I'm also thinking this would be so good on bread with tomato slices and arugula or basil on top! Tomorrow I'm putting it on top of a quinoa pizza crust. The flavor is mild but delish!!!! I can't get enough of your recipes!
  7. Oh my goodness Brandi, you are rocking the dips lately!! This looks like the ultimate dish to bring to a party, and watch it disappear! And I love that it's oil-free <3 I've never understood the need to add oil to hummus, it's so darn creamy without :)
  8. I love pizza and I love hummus, and I love your recipe. Brilliant as always :)
    • brandi.doming@yahoo.com
      Aww thanks so much Audrey! You are a sweetheart!
  9. The hummus alone looks great, but with those pita chips!?! That takes the cake for me. Or pie...pizza pie.
    • brandi.doming@yahoo.com
      Thank you so much girl!!!
  10. I'm loving this unique hummus recipe!! This hummus sounds wonderful and so full of flavor!! I actually love putting my roasted tomato hummus on pizza so I can only imagine how would this PIZZA hummus would taste slathered onto homemade pizza! Love the olives on top! :)
    • brandi.doming@yahoo.com
      Thank you so much Ceara! I have put hummus on pizza before too, but yeah pizza hummus on pizza too?! That would be so good!!
  11. omg this looks absolutely delicious!! gotta try it yumm https://aspoonfulofnature.wordpress.com/
    • brandi.doming@yahoo.com
      Thank you so much Anna! Let me know if you try it!
  12. jan
    Runny Tahini? Can I use anything else?
    • brandi.doming@yahoo.com
      I put "runny" because some tahinis are super thick and the runnier, the smoother it will blend and I like the fresh taste better of the super fresh and runny kind, but any tahini should be fine. Add a teensy bit of water if needed, but as long as you process it for several minutes, it will get smooth. I wouldn't sub it with anything else. If you don't like tahini, just leave it out :)
      • I was also going to ask about runny tahini! I will just process longer because I have non-runny tahini and I love it!
        • brandi.doming@yahoo.com
          Oh that is perfectly fine for the hummus in this case :) Let me know what you think of it Cyndi!
  13. Jan
    Just made this and it is really good!!! TY for the recipe!!!!
    • brandi.doming@yahoo.com
      I'm so glad to hear that, thank you so much Jan!
  14. What a creative hummus!! Combining two of the best party foods ever into one! I love its color, too. Thanks for sharing!
  15. This looks delicious and I will make it, but it does have high oil content if you use Tahini. *shrug* The recipes I've seen on your blog today look amazing. I can't wait to try some of them!
    • brandi.doming@yahoo.com
      Hi Brenda! I don't use any added oils in my recipes but will use whole foods in the form of nuts and/or seeds. Tahini is a traditional hummus ingredient and I love the flavor and creaminess it imparts, but if you are concerned about using it, then you could just use half the amount if you like and just really process it long to get it smooth. May slightly change the flavor, but should still be good! ?
  16. For some reason mine had a bitter aftertaste. So I stuck it into sweet peppers, wrapped in foil and baked. Don't ask me why. But it turned out wonderful. Daiya smoked Gouda on top made it more heavenly.
    • brandi.doming@yahoo.com
      What a great idea Agnes! Glad you enjoyed it! I have found that many tahinis can leave a bitter taste, especially if they are not super fresh, and even some tomato sauces can do that. I would double check maybe the date on the tahini or tomato sauce. I seem to only have luck with the super runny type of tahinis and use raw guru brand, really fresh and super thin...the overly thick kind leaves a horrible bitter taste. Thanks for making it!
  17. This hummus is the best I have ever eaten and it's my new favorite food! I had to leave the room to avoid eating the entire batch for lunch, not that it would be a problem since it is so healthy! Thanks for the amazing recipe!
    • brandi.doming@yahoo.com
      Wow, thank you so much Sarah! I'm so happy this is the best hummus you've ever had! Thrilled to hear that! And yes, this is so healthy! I have several other hummus recipes too, be sure to try my BBQ White bean hummus and the Smoky Black Bean dip, they are my favorites!
  18. So I'm not sure why I waited this long to make this pizza hummus. I mean come on - pizza and hummus. - need I say more?? It was so good my 14 year old was eating it out of the bowl with a spoon. It's really good for those days you are craving that pizza taste.
    • brandi.doming@yahoo.com
      I'm so happy to hear it was such a hit Estee, especially with your son, thank you so much for the feedback and rating the recipe!
  19. This is soooo good! Thank you for the recipe!
  20. Hi!! I was wondering how many servings this recipe makes, and how much hummus is considered a serving based on your nutrition info? Thanks!
    • brandi.doming@yahoo.com
      Hi Jenna, that is for about a cup serving I believe! I'm surprised I didn't write the serving amount up there, but based on the fat grams, that should equal to about a cup.
  21. Did I really not review this?!? How is that possible? I make this for every get-together, party, function... and EVERYONE asks for the recipe. This is definitely a crossover recipe for vegans and non-vegans alike. Guilt-free pizza?! Yes, please! So fabulously savory and versatile. Awesome with GF crackers, corn chips, bagels, veggies, and quite frankly, right off the spoon! I've made it so many times I can now make it from memory. :) Many thanks for coming up with this one, Brandi!
    • brandi.doming@yahoo.com
      Hi Colleen! So sorry I missed this comment before, thank you so very much for the wonderful feedback! I'm so glad to hear this is such a hit with everybody and that it is in regular rotation. Thank you Colleen!
  22. This was a great dip. Easy to make with ingredients usually on hand. I cooked my chickpeas, and used a scant tsp of salt. I thought it was a bit too salty for my taste, so next time I will reduce the salt. I also used a 14 oz can of tomato sauce, and the hummus wasn't too thin. This recipe is a keeper.
    • brandi.doming@yahoo.com
      Hi Alexandra! So glad you enjoyed it! If it was too salty, then that is likely from the tomato sauce you used because many of them have varying salt added and since you used about an extra 1/2 cup of tomato sauce, that would be why it tasted too salty. With just the 1 1/4 cups tomato sauce, it's definitely not too salty. Hope that helps!
      • making it for the 3rd time. Delicious. It's easy to indulge in; and healthy too.
        • brandi.doming@yahoo.com
          So awesome! So glad to hear you love it, thank you so much for the feedback!
  23. D.
    I really appreciate that you publish the nutrition information with your recipes, I have just one request, could you include saturated fat grams. Thank you
    • brandi.doming@yahoo.com
      Hi D! I will try to do that!
  24. How many servings does this yield?

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