Chickpea Cumin Dip

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1 tablespoon cumin seed
• 1 (19 ounce) can garbanzo beans (a.k.a. chickpeas, about 2 cups drained)
• 12 ounces soft tofu
• 3 tablespoons fresh lemon juice (to taste)
• 2 tablespoons extra virgin olive oil
• 1/4 cup chopped fresh cilantro leaves (or flat-leafed parsley leaves)
• extra cilantro (to garnish) (optional)

Recipe

• 1 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.
• 2 in a sieve rinse and drain chickpeas.
• 3 drain tofu.
• 4 in a food processor purée chickpeas, tofu, cumin seeds, lemon juice, and 1 tablespoon oil until chick-peas are smooth.
• 5 stir in parsley and salt and pepper to taste.
• 6 drizzle dip with remaining tablespoon oil and garnish with parsley.
• 7 serve dip with pita toasts and/or crudités.