Ingredients
Method
- Put the tahini, lemon juice, garlic and salt in a food processor and blend for 1 minute, until thick and pale.
- Add the chickpeas, silken tofu, nutritional yeast and cumin and blend for 3 to 4 minutes, scraping down the sides now and then, until completely smooth and light.
- Taste and add more salt or lemon if needed.
- Spread in a shallow bowl, drizzle with the olive oil and dust with the paprika. Serve with raw vegetables or warm flatbread.
Notes
- The tofu supplies the liquid that ice water would in a classic hummus, so there is no need to add any.
- For the smoothest result, warm the chickpeas first by simmering them for 10 minutes, then drain.
- Keeps for 4 days in the fridge.
Nutrition per serving
- Protein
- 9.1 g
- Energy
- 202 kcal
- Carbs
- 18 g
- Fat
- 11 g
- Fibre
- 5.4 g
Estimated from the ingredients listed, so anything you serve it with is extra. Carbs include fibre.