Hummus - serves 8

1 19-ounce can chickpeas, rinsed and drained
1/2 cup fresh lemon juice
1/4 cup tahini
2 cloves garlic, minced
1 tsp vegetable oil
1/2 tsp ground cumin, or to taste
1/8 tsp cayenne pepper (optional)
Fresh ground black pepper to taste
1/4 tsp salt (optional)
1/4 cup water
1/2 cup finely chopped fresh parsley

In a blender or a food processor fitted with a metal blade, combine chickpeas, lemon juice, tahini, garlic, oil, cumin, cayenne, pepper, salt and water.
Blend, scraping sides occasionally. If mixture is too thick, add more water, a few drops at a time.
The mixture should be a smooth paste. Stir in parsley.
Hummus tastes best when refrigerated for 24 hours before serving.