Sundried Tomato Tofummus – a delicious recipe with Chickpeas, silken tofu, flat leaf parsley, tomatoes, lemon, urfa red pepper. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
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!
366
kcal
Calories
7
g
Fat
61
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 28 ounces can Chickpeas, 1 packet silken tofu, 1 bunch flat leaf parsley, 2 handfuls sundried tomatoes, and more.
Yes, Sundried Tomato Tofummus falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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