Hummus (Chickpea Dip)

Like techina, or sesame paste, hummus was brought to Israel by Jews from Arab countries, though today it is everyone's favorite. It tastes best when eaten with fresh, warm pita bread.

2 cups canned chickpeas
Juice of 2 lemons
1 teaspoon salt
1/4 teaspoon cumin
3 tablespoons pure tahini paste or 1 cup techina
2 garlic cloves, mashed
2-3 tablespoons oil
Parsley (for garnish)
  1. Place all the ingredients in a food processor or blender; mix until chickpeas are smooth.
  2. Refrigerate hummus in a covered container.
  3. Serve well-chilled, with chopped parsley on top. If desired, reserve 1/4 cup unmashed chickpeas and sprinkle on top. More garlic may be added, if desired. If pita is not available, crackers or thick slices of French or Italian bread may be used.