Chickpea Cumin Dip - cooking recipe

Ingredients

1 tablespoon cumin seed
1 (19 ounce) can garbanzo beans (a.k.a. chickpeas, about 2 cups drained)
12 ounces soft tofu
3 tablespoons fresh lemon juice (to taste)
2 tablespoons extra virgin olive oil
1/4 cup chopped fresh cilantro leaves (or flat-leafed parsley leaves)
extra cilantro (to garnish) (optional)

Preparation

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 puree chickpeas, 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 crudites.