Beetroot Tofu “Hummus” Dip

Beetroot Tofu “Hummus” Dip

This Beetroot Tofu Hummus is a vibrant, high-protein twist on the classic dip, swapping chickpeas for creamy firm tofu. With beetroot, roasted garlic, nutritional yeast and a touch of maple syrup, it’s slightly sweet, savoury and packed with flavour. This recipe has approximately 70 g of protein per batch, making it the perfect protein-rich dip for meal prep, snacking, wraps, bowls or entertaining.

Prep Time: 10 Minutes

Cook Time: 40 Minutes

Serves: 10

Ingredients:

• 450 g firm tofu, pressed, drained and patted dry
• 250 g cooked beetroot, drained and chopped
• 1 whole head garlic
• 2 tbsp tahini
• 1/4 cup nutritional yeast
• juice of half a lemon
• 1 and 1/2 tbsp maple syrup
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 3/4 tsp sea salt, or to taste
• pinch of black pepper
• 2 to 4 tbsp cold unsweetened soy milk, as needed for blending
• 1 tsp extra virgin olive oil
• 2 tbsp dukkah, to finish

Preparations:

1. Preheat oven to 200°C. Slice the top off the garlic head, drizzle with a little olive oil if using, wrap in foil and roast for 35 to 40 minutes until soft, golden and caramelised. Allow to cool slightly, then squeeze the garlic cloves from their skins.


2. Add the tofu, beetroot, roasted garlic, tahini, nutritional yeast, lemon juice, maple syrup, cumin, smoked paprika, salt, pepper and olive oil to a food processor.


3. Blend until smooth and creamy. Add cold soy milk one tablespoon at a time until you reach your desired dip consistency.


4. Taste and adjust seasoning with extra lemon juice, salt or pepper if needed.


5. Transfer to a serving bowl, top with dukkah and serve with fresh vegetables, crackers, sourdough, wraps or use as a protein-rich spread.

Watch the video: https://www.youtube.com/embed/vg1_Gm78U5Q

Source URL: https://chloeevegan.com/recipe/beetroot-tofu-hummus-dip/