Lemon Garlic Hummus and Baked “Halloumi” Tofu

Hummus with arugula, carrot sticks, roasted zucchini, sweet peppers, and “halloumi” tofu

With this recipe, you won’t have to go to the store and buy hummus ever again! It’s so creamy and delicious, and it’s super easy to change up. It pairs perfectly with this vegan “halloumi” tofu. The tofu is marinated in lemon juice, salt, and nutritional yeast, giving it the sharp, salty, cheesy flavor of real halloumi.

Pressing Tofu

Why press tofu? Tofu contains lots of moisture, even when it is firm or extra firm. Pressing the tofu causes lots of the water to be released in a relatively short amount of time, and it allows for a much crispier end-product.

To press tofu without an actual tofu press, remove it from the packaging and wrap it in paper towels or kitchen towels (I do one layer of paper towel followed by a more absorbent cloth). Then, transfer it onto a baking sheet to catch the excess water, and place a heavy object on top. This could be a book, a baking tray with canned food on it, or a few pots and pans. My personal favorite? Using the cast iron pan that I later fry the tofu with. Just make sure that the object isn’t too heavy or the tofu won’t maintain its structure well.

Variations and Tips

If you make hummus from scratch, the key to a creamy texture comes down to peeling the chickpeas. It’s time consuming but worth it. If the chickpeas are sufficiently cooked, a quick rub between your fingers will easily remove the skin.

I’ve tried different versions including roasted red pepper and roasted garlic. My recipe doesn’t call for tahini just because we don’t have it at home, but hummus traditionally uses both processed chickpeas and tahini for a greater depth of flavor. Usually, the creamy texture comes from great amounts of flavor-packed olive oil, but I use lemon juice and water to thin down the dip to keep it lighter. Feel free to change up the ratios to reach your desired taste and consistency.

Lemon Garlic Hummus and Baked "Halloumi" Tofu
Inactive Prep Time: 45 mins
Active Prep Time: 20 mins
Cook Time: 30 mins Yield: 4 for entrée, 6-8 as a side

Ingredients
For hummus:

• 200 g dry chickpeas, soaked
• 4 cloves garlic
• 2 lemons, juiced
• 1-2 tbsp olive oil
• 2-3 tbsp water
• ½ tsp ground cumin
• salt to taste

For "halloumi" tofu:

• 1-14 oz block firm tofu
• 2 tbsp nutritional yeast
• 1-2 lemons, juiced
• ½ tsp salt
  
  

Directions
For hummus:

1. Soak chickpeas overnight in cold water—they will expand a lot.
2. Drain the chickpeas and submerge them in water in a large pot. Bring the water to a boil and simmer for 45 minutes or until very soft.
3. If you want a very smooth hummus, peel the chickpeas to remove the fibrous outer layer.
4. Add chickpeas, lemon juice, and garlic to a food processor (work in batches if needed). Add olive oil and water and blend until you reach a smooth consistency and add salt to taste.

For tofu:

5. Press tofu for 30 minutes to overnight (in the refrigerator) by wrapping in a clean towel and placing under a heavy object (like a cast iron skillet, baking tray with canned food, etc.) to release excess water. Make sure that the object is not too heavy, or the tofu will be crushed and crumbly.
6. Meanwhile, whisk together nutritional yeast, lemon juice, and salt.
7. Cut the tofu into cubes or preferred shape.
8. Arrange tofu in a shallow pan and pour in the lemon juice mixture. Let marinate in the refrigerator between 30 minutes, tossing occasionally to make sure the pieces are evenly flavored.
9. Preheat oven to 400°F.
10. Place tofu onto a parchment-lined baking sheet. Bake for 30 minutes, flipping halfway through. Serve fresh or let cool and refrigerate up to a week.

To serve:

11. Serve hummus with a handful of arugula, roasted vegetables, and raw vegetables to dip!

Per entrée-sized serving hummus: 215 calories: 33.7 g carbs; 5 g fat; 10.3 g protein

Per serving halloumi tofu: 110 calories: 4.7 g carbs; 5 g fat; 10.8 g protein