Hummus Bowls with Cumin-Roasted Tofu (vegan | plant-based)


Forget hummus as an appetizer or a sauce accompanying a meal, make hummus the main event. It’s so fun to experiment with different hummus bowl combinations – from the flavor of the hummus itself, to the toppings. I love this classic-style hummus topped with crispy, chewy tofu and a fresh salad of cucumber and tomato.

Hummus Bowls with Cumin-Roasted Tofu
serves 4


for the hummus

2 cans chickpeas, liquid reserved, drained
2/3 cup tahini
6 cloves garlic
4-6 tablespoons olive oil
1/3 to 1/2 cup fresh lemon juice
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon black pepper
sea salt, fine grain

for the tofu

2 blocks super firm or extra firm tofu*
1/4 cup olive oil
4 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons paprika
2 teaspoons granulated garlic
sea salt, fine grain

for the salad

4 mini cucumbers, small diced
1 pint grape or cherry tomatoes, quartered
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 shallot, roughly chopped
1 teaspoon honey or other sweetener
sea salt, fine grain
2 tablespoons chopped dill

for serving

4 pita breads or bread of choice, for dipping
dill, for garnish, optional

To Make

I like the hummus prepared in advance so it has time to chill. But this is not necessary.

Preheat oven to 425 degrees (F). Cut the tofu (pressed if needed, see notes) into small cubes, it’s ok if it crumbles. In a large mixing bowl, combine remaining tofu ingredients, plus 1.5 teaspoons salt. Stir to incorporate with oil. Add tofu, toss to fully coat. Transfer to a large parchment lined baking sheet. Roast for 25 minutes. Toss and rearrange. Continue cooking for another 20-25 minutes, until crispy and chewy.

Make the salad. Add tomatoes and cucumbers to a mixing bowl. Blend remaining ingredients, except dill, to make a dressing. Pour over veggies. Stir in dill. Set aside in fridge.

Make the hummus. In a food processor or blender, combine all hummus ingredients except reserved chickpea liquid. Season with 1.5 teaspoons salt. Add 1/4 cup of the reserved liquid. Process until super smooth. In a food processor this takes several minutes. Add more chickpea liquid to achieve desired consistency. Season with more salt to taste. I am sensitive to raw garlic, so I like to simmer the roughly chopped garlic in the olive oil until just golden, it tones down the garlic flavor. If you want to use raw garlic, you can reduce the amount of garlic to two cloves, depending on how much you like garlic.

To serve, add 1/4 of the hummus to a low-sided bowl. Spread into an even layer across the bottom of the bowl. Top with 1/4 of the tofu and 1/4 of the salad. Drizzle with leftover vinaigrette. Garnish with dill if desired. Serve with a spoon and lightly toasted pita or other bread for dipping.

– super-firm tofu doesn’t need to be pressed, the liquid-level is very low already. If using firm tofu, press for 15-20 minutes before cubing.

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