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Categories:Viewed: 47 - Published at: 4 years ago
Ingredients
- 1 tablespoon cumin seeds
- a 19-ounce can chick-peas (about 2 cups drained)
- 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
Method
- 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.
- Serve dip with pita toasts and/or crudites.
