Chick-Pea Cumin Dip

Chick-Pea Cumin Dip
Photo by Gourmet's Studios


  • 2 tablespoons extra-virgin olive oil
  • fresh flat-leafed parsley leaves
  • 1 19-ounce can chick-peas
  • 1 tablespoon cumin seeds
  • ¼ cup fresh flat-leafed parsley leaves
  • 3 tablespoons fresh lemon juice
  • 12 ounces soft tofu

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 a...

View full recipe at Epicurious


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