Hummus

1 cup chickpeas (drained) – [I actually use 1/2 cup of the liquid from the chickpeas instead of the water.]

1/2 cup water

1 large clove garlic, chopped

1/4 cup lemon juice

2 tablespoons tahini paste

dash cayenne

Puree chickpeas, water, garlic, and lemon juice in blender. Blend in tahini paste and cayenne. Chill, tightly covered, until used.

Serve garnished with paprika, parley, and lemon wedges.