"This version of hummus contains tofu for added protein and extra creaminess, and it uses peanut butter instead of tahini. Very easy and delicious!" — SPOONIES
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diced silken tofu
creamy peanut butter
1 (19 ounce) can
garbanzo beans, drained
I love this recipe for Tofu Hummus and use it as my standard hummus base recipe; although I have to admit that as is it’s not quite right as is. It has a bit too much lemon juice, it’s a bit sharp from the garlic (if you use fresh), and I find it needs salt and spices. And as a traditionalist, I leave out the peanut butter and use tahini instead. However, it’s a super starting point! For classic hummus I add cumin, paprika, a pinch of salt and a bit of cayenne pepper. My favorite is roast garlic hummus- double (or triple!) the amount of garlic and roast it carefully under the broiler first. Also good adding green or black olives, roasted red peppers, or tabasco and crunch red onion. Give this recipe a chance, just be prepared to add your own finishing touches to taste.
Tofu does give this hummus extra body and creaminess. I don't bother to tell people about the tofu and they never know. This recipe is extremely bland as is and everyone is right, there is way too much lemon. I used 2 cloves garlic, 2 tablespoons each of lemon juice, olive oil and tahini. I also added 1/4 teaspoon cumin, 1/2 teaspoon salt and a pinch of cayenne. Right before serving, I stir in a healthy amount of chopped cilantro. As is the recipe is about 2 stars, with changes, it bumps it up to a four.
I cut down the lemon juice and added sesame oil and cumin as suggested by others, and it turned out fabulous. I think I'll keep making this recipe but tweak it around a bit more.
I am sorry, this was terrible! I am a big hummus fan, but this was not what I expected. It was spicy (too much lemon juice), and needed something else (maybe salt). I am giving it two stars because the texture was nice (thanks to the silken tofu). I will use tofu in all of my hummus recipes now.
This is awesome! So versatile - try adding ginger!
No, No, No, I'm sorry but this is just all wrong. I love hummus, but without the garbanzo beans and tahini, it just isn't hummus.
What I liked best about this recipe was the idea of replacing tahini with silken tofu. I think if you ask 50 different cooks, you'll get 50 different variations on hummus, so I used the chickpea/tofu base and added my lemon juice, garlic, olive oil, paprika, cayenne and cumin to taste. Not such a fan of the peanut butter but everything else was great! I think I'll use tofu instead of tahini in my hummus from now on... thanks for the recipe & the great idea!
This recipe was very good. It could have used a little less peanut butter. I substitued regular peanut butter for lowfat. Also, if you let this sit for one day in the fridge it tastes better.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 85
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