Hurray!! We’re still enjoying glorious sunshine…that makes it the third day in a row, and the streak is supposed to contiunue till the end of the week.
I’m probably a bit sun-struck today and am experiencing what is known as ”writer’s block”!!
So, without mincing words, not that I have many today, let’s go straight to today’s recipe. It is a peanut, tofu and roasted garlic dip/spread.
It is made somewhat like hummus, but with a different combination. It’s very easy to make, and is full of flavours, with a slight heat which can be adjusted according to preference. The peanuts and the tofu blend together beautifully to give it a creamy consistency.
1C skinned, roasted and salted peanuts
349 (1 block) of firm silken tofu
5-6 cloves of garlic
3-4 tblsp of lemon juice
1 tsp crushed red chillies ( or as per taste),
1 tsp olive oil
a little crushed red chillies
- Pre heat the oven at 220 deg C.
- Place the cloves of garlic in a piece of foil and drizzle a little olive oil over them. Bring together the edges of the foil to form a pouch. Transfer the pouch to a baking tray, and place it in the top rack of the pre heated oven for about 15 minutes.
- In a food processor, place all the rest of the ingredients. Peel the garlic and add the softened cloves to the food processor.
- Grind everything together. You can make it completely smooth, but I prefer to leave a little bite to them.
- Remove the contents to a serving bowl, sprinkle the crushed red chillies and serve with vegetable sticks/pita bread/tortilla chips etc.
We had ours with some tortilla chips.