Sunday, June 1, 2014

"Cheezy" Hummus.

You can probably guess the main ingredient (other than chickpeas, of course) used in this hummus recipe. Yes, you guessed correct: my beloved nutritional yeast...or "nooch" as I like to call it. If you have never tried nutritional yeast, don't let the daunting name scare you. It's not like brewers yeast or dry yeast used in bakjng. Nutritional yeast is simply yellow yeast flakes that can be used however you wish. A couple of my favorite uses for nooch? Salad topper, my "Basic Cheeze Sauce" (recipe in a previous post), mixed with lemon juice for a salad dressing, you name it. Nooch is a vegans best friend. Not only does it TASTE EXACTLY LIKE CHEESE, but it is a SIGNIFICANT source of vitamin B-12, which many vegans happen to be deficient in. 
So if you haven't tried these amazing little yellow superheroes, you're seriously missing out. Go ahead and try it in this hummus! I guarantee you'll love it. 

                "Cheezy" Hummus. 

         Cheezy hummus-y goodness. 

"Cheezy" Hummus; Vegan, Gluten-free. Serves one. 

1. 3/4 cup canned chickpeas, drained and rinsed
2. 2 T nutritional yeast
3. 1/4 tsp each onion powder and garlic powder
4. Dash of bragg's liquid aminos
5. Pinch of turmeric (for color)
6. 1 tsp Dijon mustard

1. Just like all hummus recipes, this one is pretty foolproof. Just add all ingredients to your mini food processor and blend until smooth, adding splashes of water and scraping sides as needed. Serve with toast, veggies, or refrigerate to use for later...if you can refrain from eating all of it straight out of the food processor...!

1 comment:

  1. Nom. I could eat this by the spoonful all by itself. But then I'd have to wash the spoon. So I guess I'll use celery. ^.^