- a 19-ounce can chick-peas, rinsed and drained (about 2 cups)
- 2 garlic cloves, chopped and mashed to a paste with 1/2 teaspoon salt
- 1/2 cup packed fresh parsley leaves, washed well and spun dry
- 1/4 cup water
- 3 tablespoons fresh lemon juice
- 1/4 cup extra-virgin olive oil
- Accompaniment: toasted pita wedges or toasted French bread slices
- 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 toasts.