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Back HomeTofu and Beluga Lentil Hummus with Pepper
Ingredients
Serves 2 | 25 min | Easy
- 200 g firm tofu
- 50 g cashews
- 20 ml olive oil
- 2 cloves of garlic
- 1 coconut yoghurt (or vegan yoghurt)
- 1 tsp chilli oil
- 1 tsp Sichuan pepper or black pepper
- 1 shallot
- 1 tsp rice vinegar
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp soy sauce
- Aromatic herbs to garnish
- 1 cup beluga lentils
Cook the beluga lentils in water according to the packet instructions.
In a frying pan, sauté the shallots and one garlic clove, very finely chopped, with a teaspoon of sesame oil.
Add the ground Sichuan pepper and beluga lentils and season with the soy sauce, rice vinegar and sugar.
Blend the tofu, cashews, yoghurt, one garlic clove, lemon juice, salt and pepper in a mixer for 5 minutes.
Let it cool for around 20 minutes in the fridge.
Put the tofu cream into a soup plate with a small amount of Sichuan beluga lentils on the side.
Finally, add a little chilli oil and garnish with a few leaves.
source: Zarahome.com
© Jackson Lieblein, LLC 2015.
