1 15 oz. can chick peas, drained (reserve liquid)
3 T. tahina
3 T. lemon juice
2 cloves garlic, crushed
1/2 t. ground cumin
pinch of salt

fresh parsley sprigs
2 T. extra virgin olive oil
1/2 t. paprika

1. Process first six ingredients until smooth. (For a creamier consistency, add a little olive oil or some of the reserved liquid from the chick peas.)
2. Drizzle olive oil and sprinkle paprika over the top of the hummus
3. Garnish edges with parsley
4. Serve at room temperature with warm pita triangles

Note: Can also be garnished with pine nuts, sautéed ground beef or lamb

Some prefer their hummus to be a little spicy, if so, add a little cayenne pepper