Chickpea Cumin Dip

1. 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. 2

   In a sieve rinse and drain chickpeas.

3. 3

   Drain tofu.

4. 4

   In a food processor puree chickpeas, tofu, cumin seeds, lemon juice, and 1 tablespoon oil until chick-peas are smooth.

5. 5

   Stir in parsley and salt and pepper to taste.

6. 6

   Drizzle dip with remaining tablespoon oil and garnish with parsley.

7. 7

   Serve dip with pita toasts and/or crudites.

* Per serving · 4 servings · Values may vary.

No additional tips available.