Tofu Hummus With Pita Crisps Recipe
Summary
Ingredients
| Firm tofu square | 3 , quartered | |
| 1 cup cooked, drained chickpeas | ||
| Lemon juice | 3 Tablespoon | |
| Sesame paste | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Dill | 2 Tablespoon, chopped | |
| Six 1 -ounce pita breads | ||
| 1 medium-size sweet potato, boiled, cooled and peeled | ||
| Salt | 1/4 Teaspoon | |
| Black pepper | 1 | |
| Sesame seeds | 1 1/2 Teaspoon | |
| Broccoli florets | 1 1/2 Cup (16 tbs), blanched | |
Directions
1. Place the tofu in a food processor or blender with the chickpeas, lemon juice, tahini and garlic, and process until smooth. Transfer the mixture to a serving bowl, stir in the dill, cover and refrigerate.
2. Preheat the oven to 350°
3. Split the pita breads and cut each piece into quarters. Spread the pieces on a baking sheet and toast them 10 minutes, or until lightly browned around the edges.
4. Meanwhile, cut the sweet potato into finger-length sticks.
5. To serve, season the hummus with salt, and pepper to taste. Divide it among 6 plates and sprinkle each portion with sesame seeds. Arrange the broccoli florets, sweet potato sticks and pita triangles around the hummus.
2. Preheat the oven to 350°
3. Split the pita breads and cut each piece into quarters. Spread the pieces on a baking sheet and toast them 10 minutes, or until lightly browned around the edges.
4. Meanwhile, cut the sweet potato into finger-length sticks.
5. To serve, season the hummus with salt, and pepper to taste. Divide it among 6 plates and sprinkle each portion with sesame seeds. Arrange the broccoli florets, sweet potato sticks and pita triangles around the hummus.
Chef
