0.3 cup flat-leafed parsley leaves plus additional fresh chopped for garnish
3 tablespoons juice of lemon fresh to taste
2 tablespoons olive oil extra-virgin
12 ounces spicy tofu soft
Equipment
food processor
frying pan
sieve
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.
