1 (15 oz.) can chickpeas with their liquid
1/4 c. plus 3 tbsp. fresh lemon juice (about 3 lemons)
1/2 c. tahini (sesame paste)
1 tbsp. vegetable oil
1 med. garlic clove, minced
2 tbsp. minced parsley
1/2 tsp. cumin
1/8 tsp. cayenne pepper

Combine all the ingredients except the salt in a blender or food processor and puree until almost smooth. Season with salt to taste. Dip with pita bread, lightly toasted.