Hummus!

When Rutiger came over for an early dinner, I wanted to surprise him with a Middle-Eastern treat: Hummus! With toasted whole wheat pita triangles and a green salad with lemon-mint dressing, this was the perfect light, late-summer meal. And it couldn't be easier:
* 1 cup chickpeas
* juice of 1/2 to 1 lemon
* Salt, to taste
* 1 tablespoon tahini
* 1-2 garlic cloves
* 1-2 tablespoons olive oil
* 1/4 cup water, as needed
* Fresh parsley, minced
Blend everything (except the water and parsley) in a food processor until smooth and thick. Add enough water to thin the hummus and facilitate blending. Pour into a serving bowl and garnish with parsley and extra olive oil. Use as a dip for fresh veggies, bread, chips, or spread in a sandwich, wrap, or pita pocket.