In a food processor or blender, puree chick peas and garlic. Combine lemon juice with olive oil and a few drops of water (or enough to make a soft consistency). Scrape bowl down and process again until smooth.

Transfer mixture to a small serving bowl and smooth over the top; sprinkle with parsley. Cover with plastic wrap and refrigerate for 1-2 hours before serving.

Note: This may be made with dried or canned chick peas. Drain canned chick peas before adding. If using dried chick peas, soak overnight. The next day, cover the chick peas with lightly salted water and bring to a boil; reduce heat and simmer until tender (or cook in a pressure cooker following manufacturer's instructions). Extra chick peas may be frozen until needed after they have been cooked. One pound of dried chick peas makes enough for 2 recipes, or recipe may be doubled.

Servings: 8