Snack

Tofu hummus with olive oil

Name: Tofu hummus with olive oil
Total time: 15 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1 lb Firm tofu; 4 oz Tahini; 2 fl oz Olive oil; 1½ Lemon; Garlic cloves, one, grated to a paste; Ground cumin, half a teaspoon; Smoked paprika, a pinch, to finish; Cucumber and celery, cut into sticks, to serve; Sea salt, to taste

Chickpeas are the carbohydrate in hummus and tahini is the flavor, so taking one out and doubling the other lands somewhere genuinely close rather than apologetic.

4gnet carbs

27gfat

18gprotein

330kcal

Per serving15 minServes 6

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Ingredients

For the whole dish · serves 6

Firm tofu1 lb
Tahini4 oz
Olive oil2 fl oz
Lemon1½
Garlic clovesone, grated to a paste
Ground cuminhalf a teaspoon
Smoked paprikaa pinch, to finish
Cucumber and celerycut into sticks, to serve
Sea saltto taste

Method

6 steps · 15 minutes

Press the tofu 20 minutes. Wet tofu makes a loose hummus that no amount of tahini will thicken.
Blend the tahini, lemon and garlic together first, on their own, with a tablespoon of cold water.
It will seize and go pale before it loosens. Keep going — that is the same emulsion a real hummus is built on.
Add the tofu, cumin and salt and blend for a full two minutes.
Two minutes is not an exaggeration. Under-blended, it is grainy and tastes of tofu; over-blended is not a thing here.
Spread it in a shallow bowl, pool the olive oil in the middle, and dust the paprika over.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.