Tofu Hummus

I was looking for an easy way to incorporate the protein power of tofu into snacks and meals without having to actually figure a way to fit it into each individual dish.

I love hummus because it's so versatile. I use it in place of mayo, butter, salad dressing, sauce and even occasionally as a dip.

Typical hummus is already pretty nutritious. Which is another reason why I love it so much. Tofu hummus just takes it a step further to pack a huge hit of protein into a simple smear or dollop that works with pretty much whatever else I feel like eating.

I used red beans because that's what I had. Any bean would work.

1 package silken firm tofu, thoroughly drained if packed in water
1 can red beans, drained, not rinsed
4 tbls olive oil
1 tbl sriracha
3 cloves garlic
1/2 a jalapeno
few handfuls fresh cilantro leaves
3 tsps salt
2 tsps garlic powder
2 tsps onion powder
2 tsps paprika
1 tsp dill
1 tsp black pepper

Puree all ingredients in a food processor until smooth. Refrigerate for at least half an hour to firm up and allow flavors to marry.