CHICK-PEA CUMIN DIP

CHICK-PEA CUMIN DIP




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


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.
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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.


Makes about 3 cups.