HUMMUS (Chick-pea Dip)

Like tehina, hummus was brought to Israel by Jews from Arab countries, though today it is everyone's favorite. It tastes best when eaten with fresh, warm pita bread.

2 cups canned chick-peas, drained juice of 2 lemons
1 tsp. salt
1/4 tsp. cumin
3 tbs. pure tahini paste or 1 cup tehina (see above recipe)
2 garlic cloves, mashed
2-3 tbs. oil
parsley (for garnish)

Place all the ingredients in a food processor or blender, mix until chick-peas are smooth. Refrigerate hummus in a covered container. Serve well-chilled, with chopped parsley on top. If desired, reserve 1/4 cup unmashed chick-peas and sprinkle on top. More garlic may be added, if desired. If pita is not available, crackers or thick slices of French or Italian bread may be used.