Pimento Cheese Hummus Recipe

Who doesn’t love to eat?  Some tell me they wish they could get all their nutrition in a pill, but even these friends do love to eat some things! Fortunately for those that enjoy eating a diet filled with unprocessed phytochemical and vitamin rich plant foods, the ideal diet calls for eating large quantities of leafy greens, highly colored vegetables, fruit and reasonable amounts of whole grains, legumes, starchy vegetables as well as a few nuts and seeds. I’m so thankful to our loving Creator God who has provided us with so many delicious and beautiful foods to enjoy!

One that I particularly enjoy is hummus, a food much prized by many whole food plant based (WFPB) eaters.  I have prepared this recipe for someone who is always delighted to have more. The flavor is very reminiscent of Pimento Cheese. Try it out!

Pimento Cheese Hummus Recipe:

  • 1/3 c raw cashews (about 1 1/2 oz)
  • 1 1/2 c cooked drained chickpeas (save the drained liquid)
  • 3 oz lite firm or extra-firm silken tofu (1/4 pkg of MoriNu brand), or
  • regular organic water packed tofu, (optional)
  • 6 Tablespoons(~ 4 oz) pimentos or roasted red peppers
  • 3 Tablespoons nutritional yeast
  • 2 Tablespoons lemon juice
  • 1 Tablespoon rice vinegar (optional)
  • 2 cloves garlic
  • 1 teaspoon mustard
  • 1 teaspoon of dried onion
  • 1/2 teaspoon of smoked paprika
  • 1 Tablespoon of miso paste (or 1 teaspoon of salt or to taste)

Place all ingredients in a high-speed blender or food processor until smooth or desired texture. I often use some of the reserved liquid to add moisture, depending on the particular batch of garbanzos. You may wish to save out some of the garbanzos to be less blended to have more texture to mimic pimento cheese spread.

This recipe was modified from Susan Voisin: Pimento Cheese-Style Hummus | FatFree Vegan Kitchen

To Your Best Health,

Julia Danforth, MD


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