Tofu Hummus

Tofu Hummus


"This version of hummus contains tofu for added protein and extra creaminess, and it uses peanut butter instead of tahini. Very easy and delicious!"

Ingredients 10 m {{adjustedServings}} servings 296 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 14.6 g
  • 29%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Place tofu, lemon juice, peanut butter, olive oil, garlic, and garbanzo beans in a blender or food processor. Blend until mixture is smooth. Chill until ready to serve.
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Reviews 16

  1. 18 Ratings


I love this recipe for Tofu Hummus and use it as my standard hummus base recipe; although I have to admit that as is it’s not quite right as is. It has a bit too much lemon juice, it’s a bit sharp from the garlic (if you use fresh), and I find it needs salt and spices. And as a traditionalist, I leave out the peanut butter and use tahini instead. However, it’s a super starting point! For classic hummus I add cumin, paprika, a pinch of salt and a bit of cayenne pepper. My favorite is roast garlic hummus- double (or triple!) the amount of garlic and roast it carefully under the broiler first. Also good adding green or black olives, roasted red peppers, or tabasco and crunch red onion. Give this recipe a chance, just be prepared to add your own finishing touches to taste.


Tofu does give this hummus extra body and creaminess. I don't bother to tell people about the tofu and they never know. This recipe is extremely bland as is and everyone is right, there is way too much lemon. I used 2 cloves garlic, 2 tablespoons each of lemon juice, olive oil and tahini. I also added 1/4 teaspoon cumin, 1/2 teaspoon salt and a pinch of cayenne. Right before serving, I stir in a healthy amount of chopped cilantro. As is the recipe is about 2 stars, with changes, it bumps it up to a four.


I cut down the lemon juice and added sesame oil and cumin as suggested by others, and it turned out fabulous. I think I'll keep making this recipe but tweak it around a bit more.