Tofu Spread

Drain the tofu and cut into cubes. Peel the garlic and add along with the tofu and drained chickpeas into a blender. Blend to combine then blend in half the olive oil. Rinse the lemon in hot water, pat dry, and slice the zest into thin strips. Squeeze the juice and add the juice to the tofu mixture. Then, while the blender is running slowly drizzle in the remaining oil. Season with salt and pepper. Blanch the lemon zest in boiling salted water.