Lovers of hummus will appreciate this reduced-fat version.


This recipe can be prepared in 45 minutes or less.

Makes about 3 cups.

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-virginolive oil
  • 1/4 cup chopped fresh flat-leafed parsley leaves plus additional for garnish

  • DIRECTIONS

    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.


    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.