| Ingredients (use vegan versions):
1 tin chickpeas (19oz, 500+ ml)
1/2 lb (200g) soft tofu (silken)
juice of one lemon
1 teaspoon toasted sesame oil
2 tablespoon tahini
1 teaspoon salt
1/2 teaspoon ground cumin
hot pepper sauce (Tabasco) to taste
1-2 cloves garlic (or 3!)
Directions:
Blend everything well in food processor or blender. Adjust to taste. Add more lemon juice or water if too thick. Serve with raw veggies, pita, as sandwich filling etc... Makes a very creamy, light hummus. Even better the next day.
Serves: 6+
Preparation time: 5 min |