Hummus Tofu

It's Hummus. It's Tofu. It's Delicious.


    • 115 ounce can chickpeas drained and rinsed (1 ½ cups)
    • One clove garlic, minced
    • 3/4 cup silken tofu, drained
    • 3 tablespoons fresh lemon juice
    • 1 tablespoon extra-Virgin olive oil
    • 1 1/2 teaspoons ground cumin

Salt and pepper to taste


  1. In a food processor or blender combine chickpeas garlic tofu lemon tahini oil and cumin puree until smooth. Season with salt and pepper
  2. Transfer to a serving bowl and let sit at room temperature 30 minutes before serving

Hummus will keep in the refrigerator for up to two days

Share This

Copy Link to Clipboard