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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Lovers of hummus will appreciate this reduced-fat version. This recipe can be prepared in 45 minutes or less. Ingredients:
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 |
Directions:
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.
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.
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