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1 can (15 oz) chickpeas
2 tbsps lemon juice
1/2 cup tahini (sesame paste)
1/4 cup chopped yellow onion
3 cloves garlic, chopped
2 tsps    extra virgin olive oil
2 tsps ground cumin
1/8 tsp ground red pepper
1/2 tsp salt
  chopped fresh parsley (optional)
Drain the chickpeas, reserving 1/4-1/2 cup of the liquid. Combine the chickpeas, lemon juice, tahini, onion, garlic, oil, cumin, pepper, and salt in a blender or food processor. Puree until smooth, adding the chickpea liquid if needed to thin the puree. Refrigerate for 3-4 hours before serving to blend the flavors. Garnish with parsley.