Ingredients
a 19-ounce can chick-peas (about 2 cups drained)
3
tbsp fresh lemon juice, or to taste
2
tbsp extra-virgin olive oil
1/4
cup chopped fresh flat-leafed parsley leaves plus additional for garnish
Directions
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. In a sieve rinse and drain chickpeas. Drain tofu.
2.
In a food processor purée 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 crudités.
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