hummus

1 can (15 ounces) chickpeas
2 T fresh lemon juice
1/2 c tahini (sesame paste)
1/4 c chopped yellow onion
3 cloves garlic, chopped
2 tsp evoo
2 tsp ground cumin
1/8 tsp ground red pepper
1/2 tsp salt
chopped fresh parsley (optional)

drain chickpeas, reserving 1/4-1/2 c of the liquid
combine all ingredients in a blender until smooth, adding liquid if needed to thin puree. refrigerate 3-4 hours before serving. garnish with parsley.

from south beach.