Everytime I see the words "tofu" and "hummus," I go Simply stated, I do not know what they are. What are they, and why are they better than some other foods for our health?

This message has been edited. Last edited by: DorianGreyed,

Here is a recipe for Hummus....

1 lb. 1 1/2 oz. chickpeas, soaked
10 oz. tahini (sesame oil)
7 oz. lemon juice (about 4 lemons)
1 clove garlic mashed with salt
5 tbs. cold water (not quite 2 oz.)
Chopped parsley and paprika for garnish

Directions:

Mash garlic with salt until fine. Drain chickpeas from water and stir into the mashed garlic. Mix well. Pour the mixture into a food processor. When it is well mashed, add tahini. Gradually add lemon juice. Run the entire mixture through the food processor until desired consistency in reached. Garnish with chopped parsley and paprika.

Here is a link for TOFU http://soyfoods.com/soyfoodsdescriptions/tofu.html

This message has been edited. Last edited by: DorianGreyed,

The following is a page
strictly for tofu recipes
http://www.tofu.com/recipes.html

Hummus is a recipe, and now you know how to make it. However, tofu is a food that is used in recipes. Thanks for the link Dogspit......here is deffinition of TOFU

[TOH-foo]
Also known as soybean curd and bean curd , custardlike white tofu is made from curdled SOY MILK, an iron-rich liquid extracted from ground, cooked SOYBEANS. The resulting curds are drained and pressed in a fashion similar to cheesemaking. The firmness of the resulting tofu cake depends on how much WHEY has been pressed out. Tofu is popular throughout the Orient, particularly in Japan. It has a bland, slightly nutty flavor that gives it a chameleonlike capability to take on the flavor of the food with which it's cooked. Tofu's texture is smooth and creamy yet it's firm enough to slice. It's available in health-food stores, Asian markets and many supermarkets. The cakes are sold in a variety of forms including packaged in water, vacuum-packed and in bulk (usually in large crocks or jars of water). Tofu, which is sometimes fortified with calcium, is very perishable and should be refrigerated for no more than a week. If it's packaged in water, drain it and cover with fresh water. All tofu should be stored covered with water, which should be changed daily. Tofu can be frozen up to 3 months. Freezing will change its texture, making it slightly chewier. The versatile tofu can be sliced, diced or mashed and used in a variety of dishes including soups, STIR-FRIES, casseroles, salads, sandwiches, salad dressings and sauces. It's easy to digest, low in calories, calcium and sodium, high in protein and cholesterol-free — all of which makes it one of today's most healthful foods.

You will be happy to know that I now will eat hummus and tofu--but only if offered to me. Re the hummus, I eat my chick peas and garlic straight. Re the tofu, I will stay with my no fat or low fat milk, cheeses, and yogurt, because there would be just me eating it, and I think that it would go bad or stiff before I could finish it. I have many foods in the refrigerator, cabinets, even a cardboard box--in multiple quantities. I go for food big! P.S. I am not huge, but I am tall.

Hummus is beautiful on pitta bread with a fresh crunchy salad, cwschan, your recipe above differs slightly from mine, I would put about 6 cloves of garlic to your 1, I love garlic! And I think tahini and sesame oil are different?? I wouldn't swear to it, but I use tahini paste.

Here are several websites discussing what "Hummus" and "tofu" are.

http://www.ritefoods.com/hummus.html

http://www.soyfoods.com/soyfoo...scriptions/tofu.html
I don't know that they are "better" per se, but they have high protein content and are very versatile to use in recipes. I hope this is informative.

This message has been edited. Last edited by: DorianGreyed,