Pimento Cheese-Style Hummus
Print Recipe Add to Collection
5 from 7 votes

Pimento Cheese-Style Hummus

Delicious as a dip or a sandwich filling. For a soy-free option, try using a couple of tablespoons of almond or rice milk instead of the silken tofu.
Prep Time10 mins
Cook Time2 mins
Total Time12 mins
Course: Appetizer, Sandwich
Cuisine: Southern, Vegan
Keyword: vegan pimento cheese
Servings: 6
Calories: 137kcal
Author: Susan Voisin


  • 1/3 cup raw cashews (about1 1/2 ounces)
  • 1 1/2 cups cooked drained chickpeas, divided
  • 3 ounces lite firm or extra-firm silken tofu (1/4 package MoriNu brand)
  • 6 tablespoons pimentos about 4 ounces, drained well, divided
  • 3 tablespoons nutritional yeast
  • 2 tablespoons lemon juice
  • 2 cloves garlic
  • 1 teaspoon spicy brown mustard
  • 1/2 teaspoon granulated onion
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper or to taste
  • 1 teaspoon salt use less if chickpeas are salted, or to taste


  • Place the cashews in a small bowl and cover them with water. Allow them to soak at least 2 hours and up to overnight.
  • Drain the cashews. Put half of them into the food processor along with half of the chickpeas, the silken tofu, 4 tablespoons pimentos, and all remaining ingredients. Process until it’s as smooth as you can get it. Then add the remaining cashews and chickpeas and pulse about 10 times until chickpeas and cashews are broken but not completely smooth.
  • Check seasonings and add more red pepper and salt to taste. Transfer into a serving bowl and stir in the remaining 2 tablespoons of pimentos. Refrigerate for at least an hour to allow flavors to blend.


On Weight Watchers Freestyle plan, one serving is 2 points and 2 servings count 3 points.


Serving: 1serving | Calories: 137kcal | Carbohydrates: 19.1g | Protein: 7.9g | Fat: 4g | Sodium: 583.7mg | Fiber: 3g