Chick-Pea Cumin DipGourmet's Studios
Lovers of hummus will appreciate this reduced-fat version.
This recipe can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 3 cups
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
Need to make a substitution?
Preparation
Step 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.
Step 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.