John Ash Hummus with Tofu

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John Ash Hummus with Tofu

 

1 1/2 cups chickpeas, drained and rinsed

1 clove garlic, minced

3/4 cup silken tofu, drained

3 Tbs. fresh lemon juice

1 1/4 Tbs. tahini

3 Tbs. extra virgin olive oil

2 tsp. ground cumin

Salt and freshly ground black pepper, to taste

Sweet or hot paprika for garnish, optional

 

 

 

1. In food processor, combine chickpeas,

garlic, tofu, lemon juice, tahini, 1 tablespoon

olive oil and cumin and puree until

very smooth. Season with salt and pepper.

 

2. Transfer to serving bowl and cover. Let

sit at room temperature for at least 30

minutes before serving. Drizzle on remaining

2 tablespoons olive oil and sprinkle on

paprika, if desired. Serve with flatbread.

 

SERVES 8

 

Author: Chef John Ash

Source: Vegetarian Times, sept 2002

Formatted by Chupa Babi: 03.05.08

 

PER SERVING: 130 CAL; 4G PROT; 8G TOTAL

FAT (1G SAT. FAT); 12G CARB

 

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