Tomato 'Nduja Hummus and Crudités
Watch as Michael walks you through how to make our creamy, spicy Tomato ‘Nduja Hummus from scratch—using simple ingredients and our popular “everything sauce.”
We always say to put our vegan Tomato ‘Nduja on everything—sandwiches, pizza, soups, eggs... you name it. But did you know this spicy, umami-rich “everything sauce” can become a whole new condiment on its own? Say hello to Tomato ‘Nduja Hummus: creamy, spicy, and packed with bold flavor. Perfect as a sandwich spread, dip for crudités, or your go-to chip companion.
Sure, you could grab store-bought hummus and mix in our Tomato ‘Nduja for a shortcut (no judgment!), but making it from scratch is super easy—and the results? Next level. Plus, you can tweak it to your taste: more heat, extra tahini, less lemon, whatever works for you.
MAKES 2 CUPS
MADE WITH VEGAN TOMATO ‘NDUJA
INGREDIENTS
1 jar vegan Tomato ‘Nduja
1 (15oz) can of chickpeas, including liquid
3-4 garlic cloves
1/2 cup tahini
1/4 cup extra virgin olive oil (plus more for garnish)
Juice of 1 lemon (about 3–4 tablespoons)
1 tsp sea salt (or to taste)
CRUDITÉS:
1 stalk celery
2 carrots
2 cucumbers
Photos + Styling by City Saucery
PREPARATION
In a medium saucepan, add the chickpeas with their liquid and the garlic cloves. Bring to a boil, then reduce to a simmer for 5 minutes. Remove from heat and let cool slightly.
Transfer the chickpeas, aquafaba, and garlic to a food processor. Add tahini, olive oil, lemon juice, salt, and 2–3 heaping tablespoons of Vegan Tomato ‘Nduja.
Process until completely smooth and creamy, at least 5 minutes. Pause to scrape down the sides to catch any chunks. For an extra velvety texture, drizzle in more olive oil and blend for another 15–30 seconds.
Scrape the finished hummus into a bowl. Whisk together a spoonful of Tomato ‘Nduja with a splash of olive oil to create a simple dressing, and swirl it on top as a garnish.
Serve with pita chips or raw veggies (crudités) like celery, carrots, cucumbers—whatever you’ve got on hand.
Storage Tip: Hummus will keep for up to 1 week in air-tight container in the refrigerator.
