Lovers of hummus will appreciate this reduced-fat version.

　　This recipe can be prepared in 45 minutes or less.

　　

Ingredients

Makes about 3 cups

　　1 tablespoon cumin seeds

　　a 19-ounce can chick-peas (about 2 cups drained)

　　12 ounces soft tofu

　　3 tablespoons 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

　　

Step 1

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.

　　

Step 2

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.