Good Recipes from Friendly Eaters
Chickpea-Cumin Dip with Parsley
recipebridges.com
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 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. In a food processor puree 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.
Makes about 3 cups.
Gourmet, August 1999.
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