Sundried Tomato Tofummus

September 2, 2013

Author Notes:

A protein packed hummus made creamy not with tahini or oil but with silken tofu!


Makes: 4 cups


  • 28 ounces can Chickpeas
  • 1 packet silken tofu
  • 1 bunch flat leaf parsley
  • 2 handfuls sundried tomatoes
  • 1 juice of lemon
  • 1 tablespoon urfa red pepper flakes
  • 1 teaspoon serrano chili paste
  • 1 tablespoon cumin
In This Recipe


  1. Load up your food processor with the chickpeas, tofu, sun-dried tomatoes (we use no oil added tomatoes) and parsley and start to blend into a dip-like consistency. As you are blending add in juice of one lemon, cumin, red pepper flakes, chili paste and depending on the consistency you are going for you can add a bit more liquid such as water, non-dairy milk or if you wish a drizzling of olive oil. This is a delicious, citrusy, fresh dip to change things up! And no one will believe the creamy factor comes from silken tofu--we trick dinner party guests time after time.
  2. Serve with armenian cucumber and carrot sticks for parties or use in a wrap as a protein packed spread!

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