16 ounce can of chick peas, reserve a few for garnish
juice of 1/2 lemon
1 clove garlic
1/4 cup tahini
2 tablespoons olive oil
1/2 teaspoon salt
cayenne pepper
parsley sprigs
Drain the chick peas, reserving 1/4 cup liquid; squeeze the juice from the lemon; mince the garlic. Puree the chick peas and reserved liquid, lemon juice, garlic, tahini, oil and salt in a food processor until smooth. Arrange on a plate, drizzle with olive oil and sprinkle with cayenne if desired. Garnish with a few reserved peas and parsley. Serve with pita bread wedges, or carrot sticks.