Tangy Hummus

This recipe comes from Recipes From A Kitchen Garden Volume Two, by Renee Shepherd and Fran Raboff. It was originally called Garbanzo Bean and Parsley Dip, but it is hummus, so I thought I would just call it that. The lemon juice and fresh parsley give the spread a wonderful bright flavor.

1 15 1/2 oz can chick peas, drained
1 clove minced garlic
3 tbs lemon juice
1/3 c tahini (sesame seed paste-look in the Asian or Greek aisle)
2 chopped scallions
1/2 tsp ground cumin
1/4 tsp soy sauce
1/2 c chopped Italian parsley
salt, pepper and a pinch of ground cayenne pepper
garnish: chopped fresh mint or parsley

In a food process drop all ingredients. Process until smooth. Taste for seasoning and add salt, pepper, and cayenne to taste. Serve with pita chips, fresh pita triangles, or crispy crackers.