Served at Cascade Sotheby's First Friday in September with many requests for the recipe. We hope you enjoy!
1 (19-ounce) can chickpeas drained with liquid reserved
2 tablespoons tahini
1-2 cloves of garlic
2 tablespoons extra-virgin olive oil
1/3 cup chopped fresh parsley
Juice of 2 lemon
Pinch ground cumin
Pinch of salt
Put all ingredients in a food processor and blend. Add the reserved liquid from the chickpeas to get the desired consistency.