Drain the chickpeas, reserving 1/4-1/2 cup of the liquid.
Combine the chickpeas, lemon juice, tahini, onion, garlic, oil,
cumin, pepper, and salt in a blender or food processor. Puree
until smooth adding the chickpea liquid if needed to thin the
puree. Refrigerate for 3-4 hours before serving to blend the
flavors. Garnish with parsley. Makes about 5 (4 oz) servings.
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