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. Drain tofu.

In a food processor puree 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 crudites.

Makes about 3 cups.

The Last Touch

NOTES : Lovers of hummus will appreciate this reduced-fat version. This recipe can be prepared in 45 minutes or less. Tofu lightens this hummus recipe. Often you cant tell that tofu is in a recipe, it tends to take on the flavor of the other ingredients.

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