Chick-Pea Cumin Dip
A creamy Mediterranean-style dip made with chickpeas, tofu, and aromatic cumin seeds. This healthy appetizer combines the nutty flavors of cumin with fresh parsley and lemon juice.
6 servings
15 min
Be the first to rate this recipe
Ingredients
- •1 tablespoon cumin seeds
- •19 ounce chickpeas
- •12 ounces soft tofu
- •3 tablespoons fresh lemon juice
- •2 tablespoons extra-virgin olive oil
- •¼ cup fresh flat-leafed parsley
Cooking Instructions
- 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.
5 min
- 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.
10 min
