Smooth and Creamy Tofu Hummus – a Tasty Alternative to Chickpeas

vegan silken tofu hummus

I’m not suggesting for a moment you ditch the more traditional chickpea hummus – especially when I have the recipe for the best hummus in the world ever but, if you fancy a hummus/spread/dip type thing but can’t be bothered to go to the supermarket for a tin of chickpeas but you do have a carton of silken tofu and a jar of tahini in the house, then this is the recipe for you. As an added bonus, unlike the recipe for the best hummus in the world ever, you don’t have to wait for this tofu hummus to cool down.

Unless you’re new to tofu, you’ll know it’s a superb vehicle for any flavourings, from sweet to savoury. So, if you haven’t got any tahini, you could experiment with chilli flakes, curry powder, sundried tomatoes, paprika, olives or anything else that takes your fancy. If you do leave out the tahini, you won’t get that standard hummus flavour but you’ll be left with a gorgeous dip, either way.

You can use this tofu hummus any way you’d use a chickpea hummus – with flatbread, oat cakes, rice cakes, pitta bread, vegetable batons or just with a spoon (hint: celery makes a great edible spoon and saves on the washing up).

I used my Froothie G2.1 blender to blend all the ingredients but, as silken tofu – as its name suggests – is smooth and silky, you shouldn’t have any problems blending it in a less powerful blender (but you should buy the Froothie blender anyway because it’s brill and blends everything to perfection).

Smooth and Creamy Tofu Hummus – a Tasty Alternative to Chickpeas
Cuisine: Vegan
Author: Cathy @ Planet Veggie
Prep time:
Total time:
Ingredients
  • 175g silken tofu (1/2 a standard 349g carton)
  • 2 tbsp tahini
  • 4 cloves garlic, crushed
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • pinch of salt
Instructions
  1. Blend all ingredients together in a blender or food processor
  2. Check the seasoning and add more salt if required

For more vegan alternatives to chickpea hummus, check these recipes out:

Green Lentil & Chilli Hummus by Planet Veggie

Charred Spring Onion and Butterbean Dip by The Crafty Larder

Disclosure: I am an Ambassador for Froothie and any links to their products in this post are affiliate links which, if purchased through, won’t cost you any more but will earn me a small commission. I only endorse products I am happy with and I have not been paid for this post. For more information about the Optimum G2.1 blender mentioned in this post, you can read my review here.




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4 comments

  1. This dip really does look rather tasty to me. I’ve not eaten much tofu myself, but I really must experiment more; this hummus looks like a great place to start!

  2. You are so creative with tofu, what a brilliant recipe. I can do the marinade and fry bit and add to miso soup, but that’s my tofu repertoire pretty much over.

    1. Ever since I’ve managed to cook tofu properly (it used to be a soggy disaster), I can’t get enough of it!

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