There was a time when I loved jarred queso and tortilla chips. Calories were oddly low for a jar of (what seemed to be) cheese. Turns out, this yellow mystery jar is packed with modified corn starch, malodextrin, monosodium glutamate, and artifical colors Yellow 5 and Yellow 6. Not to mention, it’s a jar of cheese. I’ll pass.
If you pass too, you may have already tried your hand at making your own queso. If you’re vegan, you may have already made a cashew-based version. While that is delicious, I wanted to create a nut-free option slightly lower in calories. Enter this nut-free healthy Vegan Queso Hummus.
This is one of my favorite go-to food prep items. I’ll make a big batch on Sunday and use it throughout the week for work snacks, dinner salads, or making Mexican-style collard wraps. It’s also an easily-packable dish for tailgating or a party. Enjoy!
- 2 cans garbanzo beans (1 can drained, 1 can with liquid)
- 1/2 cup nutritional yeast
- 2 tbsp tahini
- juice from 1/2 lemon
- 2 tsp chilli powder
- 1.5 tsp garlic powder
- 1 tsp onion powder
- 1/2-3/4 tsp salt (depending on preference)
- 1 15oz can tomatoes with diced green chillies, drained
- Add all ingredients (except can of tomatoes) to a food processor or blender. Process until smooth.
- Add can of drained tomatoes to hummus. Pulse until tomatoes are incorporated.
Great idea!
This looks so delicious! I’m pinning this with plans to make it as soon as the weekend arrives! I can’t wait!
Thanks Julia! Hope you like it.
Thanks! It’s a nice switch from regular garlic hummus.
Looks and sounds delicious. Never thought about corn syrup in the store bought ones.
Thanks Rita!
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