Tofu Hummus Recipe
This creamy and delicious tofu hummus is quick and easy to make. I like to serve it with raw veggies or crackers for dipping.
Servings: 5
Calories: 186.5kcal
Equipment
- Food processor or blender.
Ingredients
- 1 1/2 cups cooked chickpeas (if using canned, be sure to rinse and drain them)
- 10.5 ounces silken tofu or soft tofu (300g)
- 2 tablespoons fresh squeezed lemon juice
- 1/4 cup tahini
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- Optional garnishes: chopped parsley, a drizzle of extra virgin olive oil, smoked paprika, or cayenne pepper
Instructions
- Add 1 1/2 cups cooked chickpeas, 10.5 ounces silken tofu or soft tofu, 2 tablespoons fresh squeezed lemon juice, 1/4 cup tahini, 1/2 teaspoon salt, and 1/2 teaspoon ground cumin to a food processor or blender.
- Blend until smooth, scraping down the sides of the food processor or blender if necessary.
- Serve immediately or store in an airtight container in the fridge for up to five days.
Notes
- This hummus is delicious served with raw vegetables, crackers, or used as a spread in sandwiches or wraps.
Nutrition
Serving: 0.5Cup | Calories: 186.5kcal | Carbohydrates: 18.3g | Protein: 9.4g | Fat: 9.3g | Saturated Fat: 1.2g | Polyunsaturated Fat: 4.3g | Monounsaturated Fat: 3g | Sodium: 243.6mg | Potassium: 315.2mg | Fiber: 4.4g | Sugar: 3.3g | Vitamin A: 24.2IU | Vitamin C: 3.5mg | Calcium: 61.9mg | Iron: 2.6mg