1 19-ounce can of chickpeas, drained & rinsed
2 cloves of garlic, mashed to a paste with ½ tsp salt
½ cup packed fresh parsley
¼ cup water
3 Tb lemon juice
¼ cup olive oil
In a food processor blend all ingredients except oil until smooth. With motor running add oil in a slow stream. Season dip with salt. Serve dip with toasted pita wedges or French bread.