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   Ingredients :
1 tablespoon cumin seed, roasted in a skillet
2 cups chickpea puree
12 oz (350 g) tofu
1 teaspoon lemon juice, approximately
2 tablespoons extra virgin olive oil
cup parsley leaves, finely chopped


Place chickpea puree, tofu, cumin seeds, lemon juice and 1 tablespoon olive oil in the food processor. Process until soft and creamy. Add cooking liquid from chickpeas if mixture is too thick. Transfer to a bowl and combine with chopped parsley. Season with salt and pepper to taste.

Place chickpea puree in a small bowl, sprinkle over with chopped parsley and drizzle with olive oil.

Serve with pita bread wedges.
        Yields: 2 - 3 cups
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