Author Notes: A protein packed hummus made creamy not with tahini or oil but with silken tofu! —belkis
Makes: 4 cups
Ingredients
-
28
ounces can Chickpeas
-
1
packet silken tofu
-
1
bunch flat leaf parsley
-
2
handfuls sundried tomatoes
-
1
juice of lemon
-
1
tablespoon urfa red pepper flakes
-
1
teaspoon serrano chili paste
-
1
tablespoon cumin
Directions
- Load up your food processor with the chickpeas, tofu, sun-dried tomatoes (we use no oil added tomatoes) and parsley and start to blend into a dip-like consistency. As you are blending add in juice of one lemon, cumin, red pepper flakes, chili paste and depending on the consistency you are going for you can add a bit more liquid such as water, non-dairy milk or if you wish a drizzling of olive oil. This is a delicious, citrusy, fresh dip to change things up! And no one will believe the creamy factor comes from silken tofu–we trick dinner party guests time after time.
- Serve with armenian cucumber and carrot sticks for parties or use in a wrap as a protein packed spread!
Photo by @BEBinthekitch