Vegan humade: something between tapenade and hummus

I came up with this recipe a while ago looking for a creative solution to flavour vegan meals whilst also adding protein with something that isn’t hummus. The nutritional yeast gives it a cheesy flavour and adds salt, so you don’t need to add any. You can add this to meals, on toast or with crudités. If you can’t get nutritional yeast, and aren’t fussed about it being vegan, you can also use parmesan cheese.


  • 1 can of cannellini beans

  • 8 sundried tomatoes

  • 2-3 large jarred grilled peppers

  • 2 cloves of fresh garlic

  • 10-15 olives, green/black or both

  • 2 tablespoons of capers

  • Bunch of fresh basil/parsley or both

  • 2-3 tablespoons nutritional yeast

  • Pepper to taste


Put everything in a food processor and mix until it’s a smooth paste. You shouldn’t need additional olive oil as the tomato and peppers should provide enough moisture but you can add some if the texture is too dry. Water also works if you are minding your calories. Experiment with different beans and herbs, add fresh chilli to make it spicy for example.

The recipe makes about 4 servings: 8 g protein, 13 g carbohydrates and 4 g fat (120 kcal)

All ingredients for humade
All ingredients for humade

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