1/2 Cup Sun-Dried Tomatoes (Not Packed in Oil), Roughly Chopped
3 Cloves Roasted Garlic
1 15-Ounce Can Chickpeas, Rinsed and Drained
3 Tablespoons Lemon Juice
1/3 Cup Nutritional Yeast
2 Tablespoons Olive Oil
2 Tablespoons Fresh Parsley
1 Tablespoon Fresh Basil
1/2 Teaspoon Dried Oregano
1 Tablespoon Barley Miso Paste
1/2 Teaspoon Ground Cumin
Pinch Red Pepper Flakes
1/4 - 3/4 Teaspoon Salt
Place your dried, chopped tomatoes in a small bowl, and pour in boiling water to cover. Let soak and rehydrate for about 10 minutes before proceeding, or else they'll be too hard to blend properly.
Once nicely softened and plumped up, drain the tomatoes but reserve the water they were soaking in. Move the tomato piece into your food processor or blender- The more power you can bring to the party, the better, because that will only get the hummus smoother in the end. Add in the roasted garlic, and pulse briefly just to break down the two to a coarse pulp and make them easier to incorporate later. Follow that with all of the other ingredients, and make sure you start with just 1/4 teaspoon of salt now so that you can adjust it to taste later. Let the motor run until everything is mostly combined; it will probably look pretty dry. Stop, scrape down the sides of the bowl, and then with the motor running, begin to stream in the reserved tomato water, until it reaches a consistency you're happy with. Taste, add more salt if needed, and then let the machine run for another 5 - 10 minutes, until the hummus is velvety smooth and creamy.
To serve, top with an additional drizzle of oil- Trust me on this one, it really completes the whole "pizza" effect!
And for more variety, try topping it with your favorite pizza add-ons, such as finely chopped vegan pepperoni, sliced olives, roasted red peppers, sauteed mushrooms, or anything else you like on your pie!
©Hannah Kaminsky http://www.bittersweetblog.com