Hummus

1 lb. chickpeas (garbanzo beans)
1/4 c. tahini (sesame seed paste)
2 T. freshly squeezed lemon juice
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
3/4 c. water
Sprig of parsley, for garnish

Soak the garbanzo beans in a large bowl of water overnight. Rinse well and cook over low heat until tender, about 50 minutes.

Place the garbanzo beans (reserving a few for garnish), tahini, lemon juice, garlic, salt, and pepper in a blender or food processor and chop finely. Add enough of the water to obtain a smooth and creamy dip.

Garnish with the parsley and reserved garbanzo beans and serve.

Serves 6-8.

Adapted from Simply Delicious Vegetarian, p. 241.