Harissa Tofu Hummus Bowl

Serves 1
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Directions

  1. 1Soak the chickpeas in very hot water and rub off the skins.
  2. 2Blend the chickpeas with tahini, lemon, garlic, cumin, and salt until thick.
  3. 3Add in some ice cubes to the hummus and let it run until whipped and airy.
  4. 4Tear the tofu into chunky pieces and toss with oil and cornstarch.
  5. 5Bake the tofu until deeply golden and crisp around the edges.
  6. 6Mix everything for the marinade.
  7. 7Coat the tofu with the marinade and bake again until sticky and glossy.
  8. 8Combine red onion, cucumber, cherry tomatoes, mint, parsley, and pomegranate seeds for freshness.
  9. 9Dress the salad with lemon juice, olive oil, sumac, and salt.
  10. 10Let the salad sit for a few minutes so the onion softens and everything brightens up.
  11. 11Spread the hummus generously.
  12. 12Pile on the sticky tofu.
  13. 13Spoon over the salad.
  14. 14Finish with pistachios and warm flatbread.

Ingredients

  • chickpeas
  • tahini
  • lemon
  • garlic
  • cumin
  • salt
  • ice cubes
  • tofu
  • oil
  • cornstarch
  • red onion
  • cucumber
  • cherry tomatoes
  • mint
  • parsley
  • pomegranate seeds
  • lemon juice
  • olive oil
  • sumac
  • pistachios
  • warm flatbread
  • harissa glaze
  • pomegranate molasses
  • warm spices

Tips

  • Soaking chickpeas in hot water and rubbing off the skins makes a difference in hummus texture.
  • Adding ice cubes to hummus while blending makes it whipped and airy.

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