Chickpea and Cumin Dip

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Chickpea and Cumin Dip

 

1 tablespoon cumin seeds

1 19-ounce can chick-peas

12 ounces soft tofu

3 tablespoons fresh lemon juice, or to taste

2 tablespoons extra-virgin olive oil

1/4 cup chopped fresh flat-leafed parsley leaves plus additional for garnish

 

In a dry small heavy skillet toast cumin seeds over moderate heat, shaking

pan, until a shade darker and transfer to a plate to cool. In a sieve rinse and

drain chickpeas. Drain tofu.

In a food processor puree chick-peas, tofu, cumin seeds, lemon juice, and 1

tablespoon oil until chick-peas are smooth. Stir in parsley and salt and pepper

to taste. Drizzle dip with remaining tablespoon oil and garnish with parsley.

Makes about 3 cups.

 

 

 

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