Chick-Pea Cumin Dip

Ingredients for Chick-Pea Cumin Dip

• 1 tablespoon cumin seeds

• a 550g can chick-peas (about 475ml drained)

• 350g soft tofu

• 45ml 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

How to make Chick-Pea Cumin Dip

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.