Hummus Dip

I love hummus, and figured there was a way to make it at home more cheaply than buying it in the store.  I started with a recipe Kelly gave me, then modified it slightly to cut the fat and give it a brighter flavor.  Here's the result....

Hummus Dip
(adapted from Dave Lieberman)

1 (15 ounce) can chickpeas, drained, 1/4 cup liquid reserved
1/8 cup extra-virgin olive oil
1/2 lemon, juiced
1 tablespoon roughly chopped fresh parsley leaves
1 clove garlic, peeled
1/2 teaspoon salt
1/2 to 1 teaspoon cumin, depending on your taste 
12 grinds black pepper

In a food processor or blender, combine all the ingredients.  Blend on low speed until smooth, scraping down the sides as needed.  If the mixture seems too dry, drizzle in water or olive oil until it reaches the desired consistency.  This dip tastes best at room temperature. 

(makes about 1 cup)