Place 1 can 15 1/2 0z. of chickpeas in a food processor with the juice of 1 lemons, 3 minced garlic cloves, and 2 or 3 tablespoons of the cooking liquid. Process until smooth. Add 1 tablespoon olive oil, 2 T. tahini, and salt. Process. Transfer to a bowl and sprinkle with 2 tablespoons chopped parsley. (I first drizzled some good olive oil over the top before sprinkling with the parsley.) Serve with toasted pita. Yield: about 1-1/2 cups.
