Chick-Pea Cumin Dip
Chick-Pea Cumin Dip might be just the hor d'oeuvre you are searching for. This gluten free and vegan recipe serves 3. One serving contains 345 calories, 18g of protein, and 16g of fat. The Super Bowl will be even more special with this recipe. If you have olive oil, cumin seeds, flat-leafed parsley leaves plus additional, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.
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.
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.