ingredients

15 oz. cans chick peas (drain about half the liquid and save extra).

large cloves garlic (remove centers unless super fresh)

3/4 tsp. salt

2-3 tablespoons tahini (sesame butter)

1/3+ cup lemon juice (about one large lemon)

2 tbs. chopped parsley (remove large stems before chopping)

2 tbs. olive oil

Place first five ingredients in food processor (or blender) and blend until fairly smooth (I like some texture), using excess liquid from chick peas if necessary (not too thick or too soupy, should be able to scoop with pita bread without dripping). Place in shallow serving bowl. Cover with olive oil and sprinkle with parsley.

Serve with pita bread or crackers. Use as dip or eat it along with shish-ka-bob, kafta, kibbe or steak.