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