This high-protein tofu hummus is creamy, garlicky, and generously flavored with tahini and lemon, with tofu providing a low-carb alternative to the beans traditionally used in hummus. I consume a lot of hummus, and veggie sticks with hummus are one of my favorite easy go-to snacks. My favorite is still the Soybean Hummus from my books, which can also be made with lupini beans to keep it low-carb or, for a higher-carb version, chickpeas. The problem is that soybeans and lupini beans aren’t particularly easy to find everywhere, and I’ve also noticed surprisingly large differences in the listed net carbs of canned and jarred products. Tofu, on the other hand, is widely available and has excellent macros for a vegan keto diet, so it seemed like an obvious ingredient to try.

Along with the tofu, I use a generous amount of tahini, plus lemon juice, garlic, olive oil, cumin, and a little nutritional yeast. I also add plain protein powder to boost the protein further, bringing each serving to around 8g protein and just 1.5g net carbs. I tested the hummus both with and without it, though, and liked it either way. Without the protein powder, it’s a little thinner and provides around 6g protein per serving. I also like adding just a touch of sweetener to round out some of the bitterness from the tahini, but that’s entirely optional. You can leave it out initially, taste the finished hummus, and add some only if you think it needs it.

Most often, I scoop this up with low-carb vegetables such as celery, cucumber, or green bell pepper, but it also works well for adding both protein and flavor to wraps, salads, or cauliflower rice bowls. And if tofu isn’t an option or you’re simply in the mood for a bean-based hummus, try my Toasted Pumpkin Seed Hummus or the Soybean Hummus and its variations in my books instead.