Pizza dip??? 


You read that right. And, no, you’re not seeing things 🙂

This post is all about a super yummy new dip that I came up with a few weeks ago.

Pizza DipPizza Spices

I have to start off by letting you guys know how much I loved anything related to pizza for most of my life.

Pizza Hut pan pizzas (it made reading books SO worth it!). Celeste Pizzas-for-One. Totinos Pizza Rolls. Little Caesars (Pizza Pizza!). Joe Corbi cheesy bread and make-your-own pizzas.

Oh, and pizza-flavored COMBOS! Who could forget those little nuggets of joy?? If you’re a combo fan, check out this recipe for addictive paleo pizza poppers.

If you couldn’t tell…I LOVED PIZZA. 

When I realized as an adult that some of the ingredients in pizza made my body not feel so good (dairy + gluten + grease = bloating and ickiness for me!), I was pretty bummed.

So, as I’ve been experimenting with more recipes in my kitchen, I’ve thought about how great it would be to come up with a dip that brings back the delicious pizza flavors without all of the stuff that doesn’t nourish my body.

That’s how this easy dip came to be!

pizza hummus pic

I tinkered with this recipe about five times until I came up with this combo. My friend Sam, who is a self-proclaimed pizza aficionado, gave it two big thumbs up, and the bowl was completely cleared out yesterday when we took it with us to a cookout.

It’s packed with healthy fats and protein from the cannellini beans and tahini, and using cannellini beans instead of chickpeas results in a smoother, creamier dip.

Enjoy! 🙂

Pizza Pizza Dip


  • 2 cloves garlic, peeled
  • 1 (15-ounce) can no salt added cannellini beans, drained and rinsed
  • 1/4 cup tahini
  • 1/4 cup tomato paste
  • 1/4 cup fresh squeezed lemon juice (or Lakewood Organics or Santa Cruz lemon juice)
  • 1/8 teaspoon crushed red pepper flakes
  • 1 teaspoon dried basil
  • 1.5 teaspoons dried oregano
  • 1/8 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/4 cup sundried tomatoes (if they’re not soft, soak them in hot water for 10-15 minutes to soften, so they blend more easily or try ones that come in a jar in oil)
  • 1 teaspoon sea salt
  • 2 tablespoons extra virgin olive oil 


  1. Turn on the food processor fitted with the metal S-blade and drop the garlic down the feed tube; process until it’s minced.
  2. Add the remaining ingredients and process to combine. Scrape down the sides as needed.
  3. Stream in olive oil if you’re using it until combined. Store in a glass container in your fridge. 

Serve with your favorite veggies or Mary’s Gone Crackers pretzel sticks – so good! 🙂