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Lemon Chickpea Spread

appetizers

1 can (19 oz) chickpeas; drained and rinsed
1/4 cup tahini
3 tablespoons lemon juice
1 tablespoon olive oil
1 clove garlic; minced
2 tablespoons chopped fresh parsley
pinch (each) salt and pepper

In food processor, puree together chickpeas, tahini, lemon juice and oil until smooth; transfer to bowl. Stir in 1/4 cup water, garlic, parsley, salt and pepper.

Contributor: Canadian Living Magazine, April, 2000

Yield: 2 cups

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