Hummus-Chick pea spread

This is one of our favorites, great for a buffet style dinner or as an appetizer. Here in France we like to have "apéritif" or drinks & munchies before a meal: dips & spreads are very much appreciated!

Chickpeas or garbanzos are fine canned, I keep 1 handy for whipping this up at the last minute. Otherwise, soak them overnight then cook until tender (about 2 hrs).

*Tahini is a sesame sauce easily found in Middle Eastern stores. I prefer to add it, but the recipe is good without!

1 lb cooked chick peas
juice of 1 lemon
2 cloves of garlic
6 tbsps olive oil
6 tbsps tahini*
3 tsps ground cumin

Optional: fresh coriander or parsely

Put aside a few tbsps of the chickpeas for decoration.
Combine ingredients & mix to preferred consistency (I like it thick, like a spread)
Serve with some dribbled olive oil, sprinkled cumin seeds or paprika, chopped coriander or parsely.... & lots of pita bread!