2 or 3 lg. cloves garlic, minced
2 tbsp. minced fresh parsley
3/4 tsp. salt
1/2 tsp. freshly ground pepper
1 can chick peas, drained, liquid reserved
2/3 c. tahini (sesame seed paste), available at many supermarkets and at Middle Eastern food stores
1/3 c. fresh lemon juice, or to taste
Pita bread

In a mortar and pestle, mash garlic, parsley, salt and pepper together. Set aside.

In a blender or food processor, puree chick peas, adding a little reserved liquid as needed to form a thick, smooth mixture. Blend in garlic mixture, tahini and lemon juice, adding liquid to make dipping consistency. Can be made ahead and refrigerated up to two days. Should be served at room temperature, garnished with sprigs of parsley and slivered black olives, and accompanied by torn up pita rounds for dipping.