2 (15 1/2 oz.) can chick-peas (drained)
1/3 c. fresh lemon juice
1 tbsp. minced garlic
1/2 tsp. salt
1/3 c. olive oil
1 tbsp. chopped parsley
2 tbsp. olive oil
Pita bread

1. Coarsely puree chick-peas with lemon juice, garlic and salt in processor or blender. Gradually add 1/3 cup oil in thin steady stream and blend to a smooth puree.

2. Spoon dip into decorative bowl. Cover and refrigerate until well chilled.

3. To serve, sprinkle parsley over dip. Drizzle with 2 tablespoons olive oil. Place on platter. Surround with pita bread which has been cut into small wedges.