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.