Tofu Hummus

Ingredient	1 Batch	1 Batch
silken tofu	12 oz.	350g
tahini	5½ Tbsp.	90g
garlic	1-2 cloves	1-2 cloves
lemon juice	1½ Tbsp.	1½ Tbsp.
olive oil	1 Tbsp.	1 Tbsp.
yogurt	3 Tbsp.	3 Tbsp.
salt	¾ tsp.	¾ tsp.

This is a California variation of the ubiquitous Middle Eastern condiment that replaces chick peas with tofu to give it a creamier texture while maintaining plenty of nutty flavor and a nice garlicky kick. At Middle Eastern restaurants the first thing on the table will usually be a bowl of hummus drizzled with olive oil (along with pita bread), though of course you can use it as a condiment for just about anything (try it with our mujaddara recipe).

Preparation

Drain the tofu by wrapping the block tightly in a paper towel, laying it on a slightly-sloped cutting board, putting a heavy plate or other flat, heavy object on top, and let it sit for about an hour. It will take longer if you use a lighter weight, but don’t use something so heavy that it smashes the tofu.

Directions

Mix all ingredients in a food processor.
Put all the ingredients in a food processor and mix until smooth.

Notes

When selecting tofu for this, you want to use one of the smooth-textured “silken” types, not the coarse-textured types used as meat substitutes. I use Morinaga firm silken (available in both conventional and organic version).
Note that the flavor of the garlic will mellow somewhat after the hummus sits in the fridge overnight.