That probably sounds like something you would never want to make, but I assure you our version of hummus has virtually the same taste and texture as any other hummus. It just uses tofu instead of tahini. Blended up in the food processor you never know the difference.
This is actually Mike’s recipe, and one I only made myself because he was sick in bed the other day. But we eat it so often I felt like I had to post it here.
Healthy tofu hummus
1 1/2 tablespoons cumin seeds
4 garlic cloves, minced
2 cans chickpeas, drained and rinsed
1 12 oz. package soft tofu, drained
1/4 cup fresh lemon juice (roughly the juice of 2 lemons)
2 tablespoons olive oil
Salt to taste
Start by toasting your cumin seeds to bring out the flavor. Just put them in a small skillet over medium heat for a few minutes until they start to darken a little. But be careful not to burn them!
After they’ve cooled down a little, grind them up with a mortar and pestle. This step is optional, as you can also toss them in whole.
In a food processor, puree garlic, chickpeas, tofu, cumin seeds, lemon juice and 1 tablespoon of oil until smooth.
Season with salt and pulse a few more times to combine.
When you serve the dip, drizzle a little more olive oil on top. It’s great with pita wedges, crackers or cut veggies. Perfect for lunches or afternoon snacks.