Chick-Pea Cumin Dip

Name: Chick-Pea Cumin Dip
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 473 milliliters a 19-ounce can chick-peas (about drained); 1 Tbsp cumin seeds; 59 milliliters chopped fresh flat-leafed parsley leaves plus additional for garnish; 3 Tbsps fresh lemon juice, or to taste; 2 Tbsps extra-virgin olive oil; 340 grams soft tofu

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.

Instructions

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.

Ingredients you will need

Cumin Seeds

Chickpeas

Toast

Equipment you will use

Frying Pan

Sieve

Drain tofu.

Ingredients you will need

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.

Ingredients you will need

Salt And Pepper