Dip (Kirk's Humdinger Hummus

By Floridaberry

Ingredients

• 3 (19 ounce) cans of Chick Peas (garbanzo beans)
• 4 medium cloves peeled garlic cloves
• 1/4 cup fresh parsley leaves
• 1/2 cup tahini (sesame seed paste)
• 1/2 cup olive oil
• Juice from 3 medium lemons
• 1/2 teaspoon cumin
• 1/2 teasoon salt

Preparation

Step 1

Empty cans of chickpeas into collander, and rinse under running water 1 minutes. Shuck shells from chick peas and discard. Set shelled peas aside.

In a large food processor, add garlic and parsley, and pulse until both are in little bits.

Add chickpeas, tahini and next 4 incredients. Blend in processor until very smooth and serve with warm Pita bread.

Makes about 7 (?)cups.
Keep up to 4 days in refrigerator.