I have a bunch of veggies perfect for crudités in the house and have been wanting to try tofu hummus. My husband is the hummus expert so I set him to work. He started with Karen Barnaby‘s recipe from The Low-Carb Gourmet (by the way, if you get the abridged version of this book, 176 pages, Hummus and several other recipes are not included. You want the hard cover 320 page version) but we didn’t have the medium-firm tofu she called for, we had extra-firm, which meant he had to add a little olive oil, which he wanted to do anyway. So he ended up doing it the way he always has, which is by taste. It is delicious, and we didn’t even tell our friend that it was tofu, as he happily ate it.
That’s the thing about hummus: the chickpeas don’t give it the flavour. The flavour comes from the tahini, lemon, and garlic. So you just need something there for the bulk and consistency.
I would suggest that if you have a conventional chickpea hummus recipe that you used to make, just swap out the chickpeas for extra-firm tofu. If not, we used to make Delia Smith’s hummus, and her recipe will probably work great if you just swap out the chickpeas for a 350 g package of extra firm tofu (and ignore the stuff about cooking the chickpeas and reserving the liquid). You might want to try starting with 1 tablespoon of olive oil to start and add more at the end until you get the right consistency.