The creamy texture of tofu and the smoky taste of chipotle peppers combine to create a spicy take on the traditional hummus. It's excellent spread on sandwiches and wraps, or dipped with chips and vegetables.
Ingredients: 1 block Nasoya extra-firm tofu, drained and pressed. 1/4 cup chipotle peppers in adobo sauce, chopped. 1/4 cup tahini. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. Salt to taste. 1 can 15 ounces chickpeas, drained and rinsed. 2 tablespoons olive oil. 2 tablespoons water. Optional toppings: chopped cilantro, sesame seeds, extra chipotle peppers.
Instructions: In a food processor, blend the tofu, chipotle peppers, tahini, lemon juice, garlic, cumin, smoked paprika, and salt until smooth. Add the chickpeas and continue to blend until creamy. While blending, drizzle in the olive oil and water until desired consistency is reached. Taste and adjust seasoning if necessary. Transfer the hummus to a serving bowl and garnish with optional toppings if desired. Serve with tortilla chips, pita bread, or fresh vegetables.
Prep Time: 15 minutes
Cook Time: 0 minutes
Bravo OS