2 cans chick peas, drained
1 (14 oz.) jar tin tahini
1 1/4 to 1/2 c. lemon juice
4 to 6 cloves garlic, finely minced
1 or 2 tsp. salt, optional
1/2 to 1 c. cold water
1/8 to 1/4 tsp. ground cumin, optional
1/2 to 1 bunch parsley, fresh stems removed

Rinse parsley (preferably flat parsley). Put in food processor. Process. Add chick peas. Process briefly. Add fresh lemon juice and tahini. Process 2 minutes. Add crushed garlic, cumin and salt. Process while slowly adding cold water until creamy.

Serve with olive oil drizzled over the top. Garnish with cucumber slices and plum tomatoes and plum tomatoes (quartered lengthwise) and pita bread, sliced into quarters.