This has been one of our favorite recipes for years. It was one of the only foods Anna would eat when her diet was extremely self-limited, and it's still something she loves to eat today. It's a great protein source and good by itself (Anna prefers to eat hers with a spoon), with vegetables, crackers, chips or bread, in sandwiches, or even on pizza instead of red sauce.
1 can undrained chickpeas - drain and reserve liquid
1 can drained chickpeas
*OR 3 cups dried chickpeas you have cooked yourself*
2 cloves minced chopped garlic
1/3 cup tahini
1/3 cup fresh lemon juice
1/3 cup olive oil
2 tsp. cumin
1/2 tsp. salt
2 tsp. dried parsley
Process all ingredients in a food processor until smooth. Start with smaller amounts of lemon juice and olive oil; adjust lemon juice and olive oil to taste. Add the reserved chickpea liquid as needed to reach desired consistency. If using chickpeas you have cooked yourself, add a little water as desired to thin the mixture a bit.