4 cups cooked chickpeas
1 head roasted garlic
1/2 cup lemon juice
1/2 cup tahini
1 tablespoon honey
1 teaspoon salt
2 teaspoons cumin
1/4 teaspoon cayenne pepper
1/4 cup olive oil
1 medium red onion, diced
1 cup chopped fresh parsley

1. In a food processor, blend the chickpeas, garlic, lemon juice, tahini, salt, cumin, cayenne, and olive oil until generally smooth, but not entirely pureed.
2. Pour the mixture into a large mixing bowl, add the red onion and parsley, and mix well.

Serve as a dip with pita or bread slices, or chopped vegetables. Or use as a base for sandwiches.