Three-Way Hummus Platter with Tofu Nuggets
Ingredients
Roasted cauli hummus
- 1 cup cooked chickpeas
- 1 cup roasted cauliflower
- 1/4 cup tahini
- 1/4 cup water
- 2 tbsp lemon juice
- 1 tbsp olive oil (optional)
- 1 clove garlic
- 1 tsp sea salt
Dukkah butternut hummus
- 1 cup cooked chickpeas
- 1 cup roasted butternut squash
- 1/4 cup tahini
- 1/4 cup water
- 2 tbsp lemon juice
- 1 tbsp olive oil (optional)
- 1 tbsp dukkah seasoning (recipe in reels)
- 1/4 tsp turmeric
- 1 tsp sea salt
Chipotle hummus
- 1 cup cooked chickpeas
- 1/2 cup chipotle peppers in adobo sauce
- 3 tbsp tahini
- 3 tbsp water
- 2 tbsp lime juice
- 1 garlic clove
- 1 tsp beet powder (optional)
- 1 tsp sea salt
Tofu nuggets
- 1 block super firm tofu, cut into desired shapes
- 1/2 cup corn starch
- 1/4 cup nutritional yeast
- 1 tbsp Italian herbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 tsp sea salt
- 1 tbsp avocado oil
Preparation
Combine all ingredients for the roasted cauli hummus in a food processor and pulse until smooth and creamy.
For the dukkah butternut hummus, combine its ingredients in a food processor and pulse until smooth and creamy.
Make the chipotle hummus by combining all its ingredients in a food processor and pulse until smooth and creamy.
In a bowl, mix corn starch, nutritional yeast, Italian herbs, garlic powder, onion powder, and sea salt until well incorporated.
Add tofu pieces to the mixture and gently toss to coat evenly.
Drizzle the coated tofu with avocado oil and air fry at 350°F for 15 minutes or bake at 350°F for 25 minutes, flipping halfway through.
Arrange the prepared hummus varieties and tofu nuggets on a platter to serve.
