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

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 chick-peas, 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 seeds, chickpeas, tofu, lemon juice, extravirgin olive oil, flatleafed parsley

Taken from www.epicurious.com/recipes/food/views/chick-pea-cumin-dip-102066 (may not work)