Saturday was such a lazy day, and I loved it. To avoid the heat, I stayed indoors and watched the World Cup quarterfinal games and played gin rummy. When it was snack time I made a spicy hummus with silken tofu. I had no idea if it would turn out good, but it was a hit! My boyfriend and roommate loved it, and when I brought it to Bryant Park yesterday to watch a movie for the Summer Film Festival, our friends couldn’t stop eating it. I guess I’ll be putting tofu in my hummus from now on! It made the texture creamier, and the consistency was probably the best I’ve ever been able to get it.
Here’s the approximate recipe for my hummus. I often just start tossing ingredients into the food processor and keep tasting it until the flavor comes out right.
Spicy Hummus with Silken Tofu
1 can organic chickpeas, no salt added
3 cloves garlic
1 tbsp. Sriracha hot chili sauce
1 tsp. cumin
3 tbsp. extra virgin olive oil
½ cup organic silken tofu
Salt & pepper
Drain and rinse the chickpeas and put them in the food processor. Add all the remaining ingredients on top and process until smooth. Adjust salt, pepper, or other seasonings as necessary. Serve with chips, raw vegetables, whole grain toast, or crackers.
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I love hummus and it is so perfect for the summer! I recently got some Himalayan pink salt, HimalaSalt, and a variety of organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and they have made my hummus even better!
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