Put 1/2 the lemon juice and all ingredients into the blender except the chickpeas (and the parsley and oil for garnish) and blend for 5 seconds.

Add the chick peas and blend on high until it reaches the the consistency of sour cream, but granular, about 10-15 seconds.

Blend in remaining lemon juice to taste.

If the dip is too thick but you don't want to add more lemon juice, add a little water slowly and blend until it reaches the correct consistency.

Transfer to a serving bowl, cover and refrigerate for a few hours before serving.

(It can be eaten immediately, but becomes even more flavorful if left to chill well.

) Drizzle of olive oil over the top and add a garnish of parsley or black olives before serving.

Serve with pita wedges or slices of whole grain breads.

Note: Be sure to rinse the canned chickpeas well to clear away the taste of any ingredients used in the canning process.

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