Chickpea Cumin Dip

• 1 tablespoon cumin seed
• 1 (19 ounce) can garbanzo beans (a.k.a. chickpeas, about 2 cups drained)
• 12 ounces soft tofu
• 3 tablespoons fresh lemon juice (to taste)
• 2 tablespoons extra virgin olive oil
• 1/4 cup chopped fresh cilantro leaves (or flat-leafed parsley leaves)
• extra cilantro (to garnish) (optional)

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.
2. In a sieve rinse and drain chickpeas.
3. Drain tofu.
4. In a food processor puree chickpeas, tofu, cumin seeds, lemon juice, and 1 tablespoon oil until chick-peas are smooth.
5. Stir in parsley and salt and pepper to taste.
6. Drizzle dip with remaining tablespoon oil and garnish with parsley.
7. Serve dip with pita toasts and/or crudites.

cumin, garbanzo beans, tofu, lemon juice, extra virgin olive oil, cilantro, extra cilantro

Taken from www.food.com/recipe/chickpea-cumin-dip-221993 (may not work)