Best made with:
Hummus Three Ways
- Dairy-Free
- Entertain with Tofu
- Medium Firm Tofu
- Vegan
A creamy protein-packed dip. Three recipes to try!
Ingredients
| 1 pkg | Sunrise Medium Firm Tofu , blended |
Garlic Hummus (base):
| ⅓ cup | lemon juice |
| ¼ cup | olive oil |
| 2 tbsp | tahini |
| 2 | garlic cloves , finely minced |
| ½ tsp | salt |
Curry Turmeric Hummus (additional):
| 1 tbsp | curry powder |
| 1½ tsp | cumin powder |
| 1½ tsp | turmeric |
| ½ tsp | black pepper |
Roasted Red Pepper (additional):
| 1 | red pepper , cut into chunks |
| ½ tbsp | olive oil |
| ½ tsp | smoked paprika |
| ¼ tsp | cayenne |
| salt & black pepper to taste |
Directions
Garlic Hummus:
- Squeeze tofu and press between sheets of paper towel to remove excess water.
- Add all garlic hummus ingredients into a food processor and blend until almost smooth.
Curry Turmeric Humms:
- Follow steps 1 and 2. Use ingredients in garlic hummus base plus additional.
Roasted Red Pepper Humms:
- Preheat the oven to 450°F degrees. Mix all ingredients for roasted red pepper and line on baking sheet. Roast for 20 minutes; or until the skin is wrinkled or charred. Then follow steps 1 and 2, using garlic hummus base and roasted ingredients.