Chickpea Cumin Dip

This is a low fat dip that easily takes the place of the classic hi fat hummus.

• Ready In: 30 mins
• Yields: 3 cups

Ingredients

• 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)

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.
2. In a sieve rinse and drain chickpeas.
3. Drain tofu.
4. In a food processor purée 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 crudités.