Low-Carb Tofu Hummus

[doreen T]

This hummus is light and creamy in texture .. perfect as a dip for veggies, chunks of meat or toasted strips of low-carb tortillas ... Thinly sliced daikon makes excellent crispy crackers :yum:

Be sure to use the lite silken tofu .. for some reason, the lite version has fewer carbs (and more protein) than regular.Doreen's Silken Tofu Hummus

1 pkg lite firm silken tofu
¼ cup tahini (sesame seed "butter")
¼ cup fresh lemon juice
2 large cloves garlic, chopped
1 Tbsp toasted sesame oil
2 Tbsp olive oil
½ tsp ground cumin seed
sea salt to taste
*optional garnish - finely minced fresh coriander leaves (cilantro), additional toasted sesame oil

In food processor or blender, purée tofu with tahini till combined. Add remaining ingredients, process till smooth .. add 1 - 2 Tbsp water if you prefer a creamier texture. Cover tightly, and chill for at least an hour or two so flavours can develop.

To serve - spread in a flat dish, such as a small pie plate. Sprinkle finely minced fresh coriander over, and dribble with a little toasted sesame oil. Serve with dippers on the side.

Makes approx. 1¾ cups, or 7 portions of ¼ cup each.

For whole recipe: 870 calories, 75g fat, 24g carbs - 3g fiber = 21g ECC, 35g protein

For ¼ cup serving: 124 calories, 10.7g fat, 3.4g carbs - 0.4g fiber = 3g ECC, 5g protein
Enjoy :)

Doreen

[Judi B.]

Doreen, thanks so much for posting that recipe for low carb hummous.
That was really one thing I was missing on this WOE.
I will run out today and get some silken tofu and stuff!
You guys are great!
Judi

[Karen]

I've used both the silken tofu and regular tofu for hummous and found that the regular suited my taste better. I also pressed it with a weighted plate for 1/2 hour before pureeing to give the final dish a thicker texture.

You can also make hummous with Eden brand canned black soya beans. Drain them first though.

Karen

[doreen T]

Karen, I'm still hunting down my recipe where I used frozen tofu. It's somewhere .... I stashed away many of my high-carb recipes in the summer o' 2000 ;) The texture is coarser, earthier .. more like the texture of beans.

Eden black soybeans have 8g ECC per ½ cup serving. Still way less than chickpeas, at 15g per ½ cup.

Doreen